cherry jam (ying tao guo jiang )

cherry jam

Introduction:

"Cherry is extremely rich in iron, ranking first among all kinds of fruits. The cherries here are very cheap in this season every year. I buy more cherries for a few yuan a kilo. This year, there is a lot of rain. The old cherry farmers in the suburbs are afraid of rot, so they pick them early after rain. The big cherries are very cheap. I buy some purple and red cherries and make jam. The jam I make is sealed up and can be eaten for a long time. The bottle is hot Dry the bottle, seal the cool jam in the bottle, and eat it as soon as you open it. Cherry Jam method is very simple, add a little more sugar, generally 500 grams of cherry add more than 100 grams of sugar, every year to make some

Production steps:

Step 1: wash the purple and red cherries separately, soak them in a little salt for 15 minutes, rinse them clean and control the water,

Step 2: remove the core of cherry and cook it as soon as possible. The cherry pulp will be oxidized and discolored. Add appropriate amount of sugar and cook it in a stainless steel pot

Step 3: sugar cherry cooking, do not need to add water for a while, when cooking skim foam, feel water almost, pour in the non stick pot

Step 4: cook the cherry pulp in a non stick pot over high heat,

Step 5: turn to low heat again until jam thickens and color is bright

Step 6: the jam made by yourself is sealed and can be eaten for a long time. The bottle is hot and dry. The cool jam is sealed in the bottle and eaten as soon as possible.

Materials required:

Cherry: moderate

Sugar: right amount

Salt: right amount

Note: remove the core of cherry and cook it as soon as possible. The cherry pulp will oxidize and discolor. Add appropriate amount of sugar. It's better to cook it in a stainless steel pot. Add more sugar to make the jam thick,

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Ying Tao Guo Jiang