[sucking cherry jam]: different sweet enjoyment(shun zhi che li zi guo jiang bu yi yang de tian mi xiang shou )

[sucking cherry jam]: different sweet enjoyment

Introduction:

"Generally speaking, the raw materials of homemade jam mainly include fruit, sugar and lemon juice. Sometimes add some honey or syrup to increase the viscosity. But today's jam formula is a little different. In addition to the most common ingredients, it also includes cinnamon, ginger and rum. In fact, when I make my own jam, I always add some rum and salt, one is to improve the flavor, the other is to disinfect. Ginger and cinnamon are also commonly used in making snacks. But it's the first time to put them in jam. The recipe of the jam comes from the kitchen friend "yuentien". The original author wrote: "at the moment when the jam was bottled, I licked the spatula in the middle of the night until I felt inferior.". It was this sentence that caught my eyes all of a sudden, and I immediately had the impulse to try! The original use of fruit is fig, now this season, there is no fresh fig to buy. Therefore, I chose chelizi instead and made a few changes on the basis of the original formula. I have to say, this jam is really the best jam I've ever made!! The taste is very rich, and ginger and cinnamon are very suitable for this season. Here, I would like to express my strong thanks to the original author! "

Production steps:

Step 1: prepare all the ingredients for making jam;

Step 2: first rub the surface of lemon with salt, then rinse it, wipe off the water, scrape off the peel with lemon dander knife, and press the pulp for use;

Step 3: wash cherries, cut in half, remove seeds and set aside. In addition, don't lose the seeds;

Step 4: take a spice box for soup and put the core of cherries into it (if not, wrap the core with a piece of gauze and tie it tightly);

Step 5: put all the ingredients together in the container (including the spice box with seeds, and the ginger should be peeled and ground into flour), mix well;

Step 6: cover it with plastic film and let it stand for one night (the original method is to let it stand for half an hour to one hour, I let it stand all night);

Step 7: the next morning, you can see that chelizi has released a lot of juice;

Step 8: take half of the cherry pulp, add a little juice, and use the wall breaker to crush it together;

Step 9: put the spice box with cherry kernel into the pot, boil it with the pulp, boil it over medium high heat, then turn to low heat and keep stirring;

Step 10: cook until the liquid in the pot is thick, and the jam is hung on the scraper, and the trace will not disappear after scratching with fingers;

Step 11: turn off the fire, put the jam into a clean container prepared in advance while it is hot (the container should be disinfected in advance to ensure that there is no oil or water), and fill about 8-9 minutes;

Step 12: seal the container, turn it upside down until it is completely cool, and then put it into the refrigerator for storage;

Step 13: when eating each time, use a clean, oil-free and water-free appliance to take the appropriate amount.

Materials required:

Cherizi: 550G (uncut gross weight)

Lemon: 1

Jiang: a small piece (very small piece)

Flaky yellow sugar: 40 ~ 50g

Honey: 60 ~ 80g

Salt: 1g

Rum: 30ml (or brandy)

Cinnamon powder: 1 / 4 tsp

Note: 1. When taking the lemon peel, pay attention not to scratch the white part, otherwise the taste will be bitter and astringent; 2. The seeds of cherries are rich in pectin, and have a nutty aroma, so don't discard it; 3. Soaking in advance can make the aroma of various materials more integrated, and also make the pectin precipitation more thorough; 4, One is to increase the viscosity of jam, and the other is because I got a visemi pro-eqs wall breaking cooking machine some time ago. It is said that this wall breaking machine can better release the biochemical elements of food materials, so that nutrition can be absorbed more easily; 5. The container of jam must be disinfected in advance, and the water must be wiped to ensure that there is no oil or water in the operation process; 6. The bottle can be sealed while it is hot, and then put upside down to cool, so as to form a vacuum environment in the bottle, which can keep the jam for a longer time; 7. The jam should be put in the shade after it is cool Keep away from light. After opening, it should be refrigerated in the refrigerator. When taking it, it should be clean, oil-free and water-free.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: other

Chinese PinYin : Shun Zhi Che Li Zi Guo Jiang Bu Yi Yang De Tian Mi Xiang Shou