1, cherry pitted.
2. Add appropriate amount of sugar, stir well and marinate for two hours.
3. After the fire boils, turn to medium fire. In fact, it's really not good to make jam all the time with a small fire. This seems to be a misunderstanding of many people. I usually use this pumpkin pot to make jam, because it is not easy to get out of the pot and there are many heated surfaces. )
4. If there is floating foam, you can skim it off, and the stones that have not been cleaned will float up.
5. Making jam is afraid of pasting the bottom, and it's not something that won't paste with a small fire. So keep stirring. I like the feeling of fruit integrity when I bite jam, so I use it to stir the egg paste in Qifeng cake so that the pulp won't break.
6. Stir with a wooden or silicone spatula, which will not bring odor.
7. When you feel sticky, turn the fire to a minimum and have a taste. If it is not sweet enough, adding a spoonful of honey will increase the sweetness and concentration.
8. Seal the bottle while it is hot. Because the viscosity will increase after cooling, the final consistency is a little thinner than your favorite jam concentration. Sealed jam can be eaten in a clean and cool place for half a year.