Sweet cherry and cherry jam(tang shui ying tao he ying tao guo jiang )

Sweet cherry and cherry jam

Introduction:

"As long as the method and preservation method are proper, the homemade sweet cherry and cherry jam can not only make the cherry taste sweeter, but also keep the bright and sweet cherry for a whole year. It can also provide baking lovers with popular raw materials without additives. Because the ingredients are basically the same, it's OK to make sweet cherry and cherry jam at the same time

Production steps:

Step 1: prepare the container: put the bottles and cans (preferably heat-resistant glass container) and their lids on the steamer tray after steaming, use the steam to "empty" for 5 to 8 minutes, and turn off the fire;

Step 2: when the bottles are not hot, immediately take them out to stand at attention and let them dry naturally;

Step 3: Cherry processing: wash the cherry and soak it in light salt water for 10 minutes;

Step 4: remove and drain the water;

Step 5: hold a chopstick against the base of the cherry (it's better to use square chopsticks, pointed chopsticks are not easy to use);

Step 6: push forward slowly, gently and evenly, and the cherry kernel comes out from the top. (this is the most troublesome step. Be patient.)

Step 7: lemon juice;

Step 8: put cherries into the pot, add lemon juice and mix well;

Step 9: add rock sugar and mix well;;

Step 10: add appropriate amount of water, not too much, no more than a little cherry on the line; open the fire slowly cook;

Step 11: remove the froth while boiling; boil until the water boils, melt all the rock sugar and turn off the heat.

Step 12: choose half cherry with complete fruit shape and sugar water of boiled cherry, bottle while it is hot, tighten the bottle cap and put it upside down to cool.

Step 13: mash the remaining cherries and soup with a cooking machine; (I use a hand-held cooking machine instead of a common cooking machine, and then pour them back into the pot)

Step 14: turn down the heat, add 2 tablespoons of maltose syrup and simmer slowly;

Step 15: stir gently while boiling to prevent pasting the bottom of the pot;

Step 16: try the concentration with a clean cold plate: drop a ball of jam and use your fingers to make a ditch, which will not gather, but is the right concentration;

Step 17: turn off the fire, bottle while it is hot, and tighten the cap;

Step 18: cool down immediately.

Materials required:

Red cherry: 1500g

Lemon: 1

Yellow rock sugar: 700g

Maltose: 2 tablespoons

Water: moderate

Note: 1, must put lemon juice. Lemon juice is not only a natural preservative, but also a natural antioxidant; it can not only extend the shelf life of cans and jam, but also make the finished product more colorful. 2. You can reduce the amount of sugar a little, but remember - a lot of sugar can not only make cans and jams taste better, but also prolong their shelf life. 3. It's best to use small containers to fill. When eating, open the bottles one by one, and eat them quickly after opening, so as to avoid repeatedly opening the bottles and affecting the shelf life. 4. Why bottling while it's hot and rewinding immediately? The high temperature can further kill the bacteria in the bottle; the inverted button can obtain the effect of vacuum packaging. When the bottle cap is concave, you will hear a "pop" sound when it is opened. It can not only prolong the shelf life, but also be the standard to judge whether it is deteriorated. Just like the finished products bought, it says that "the bottle cap is convex, do not eat" in the book. 5. Don't use an iron pot to make jam. Use a corrosion-resistant copper pot, stainless steel pot or heat-resistant glass pot.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Tang Shui Ying Tao He Ying Tao Guo Jiang