Wash the cherries, remove the pits and remove the pith. (The way to remove the pits: use a knife to make a cut on the cherries, break them open, and dig out the pits.)
2
Add sugar, mix well, and marinate for 1 hour.
3
Pour into an acid-resistant pot (enameled pot, casserole, stainless steel pot can be), add yellow sugar (or rock sugar), squeeze the juice of a lemon, add water, high heat to boil, turn to medium-low heat and slowly simmer until thickened can be, to cook while stirring constantly.
4
The best container for storing jam is a glass jar. Can be divided into several small bottles to save, so that when you eat open a small bottle in a few days to eat it is not easy to spoil. The containers should be scalded with hot water and dried thoroughly in advance. When the jam is a little cooler, not less than 80 degrees, serve in jars, seal with lids and refrigerate.
5
Take out the cherry juice, you need to strain it with a tea bag, sweet and sour.
6
The real meaning of jam is never a commercially available bottle of flavor. Jam, it turns out, can also be sweet and sour, and not cloying.
7
Strange as it may seem, I don't have much of a feeling for red cherries, but I do have a fondness for jam made from cherries. It beats the color of strawberry jam and the taste of pineapple jam. It's not an exaggeration to say that it's the favorite of all.
Homemade cherry sauce dietary characteristics
Since the "spring fruit first branch" reputation. Cherry fruit meat thick, juicy flavor, bright color, rich in nutrients, its iron content is particularly prominent, more than citrus, pear and apple more than 20 times, the first fruit. Cherries are warm, sweet and slightly sour, with the effect of tonifying the middle and benefiting the qi, tonifying the middle and benefiting the face, strengthening the spleen and opening the stomach. Spring eating cherries can sweat, benefit gas, wind and through rash.
Seasoning: secret curry sauce 1 00g, coconut milk 50g, salad oil1kg (about 50g).
Put 250g butter in the pot, add chopped onion 1 00g to stir-fry until fragrant,