Ingredients

Wild Cherry

500g

ingredients

fine white sugar

250g

step

1. Soak wild cherry in light salt water for 20 minutes, then wash and drain.

2. After the cherry is pitted, add sugar and marinate overnight to precipitate a large amount of juice.

3. Pour all the preserved cherries and fruit juice into the pot, bring to a boil with high fire, and turn to medium and small fire to cook slowly.

4. When it is a little thick, turn to low heat and continue to cook.

5. When it is completely soft and rotten, turn off the fire and beat it with a stirring rod.

6. Fire again and turn off the fire until it is thick and jam-like.

7. Boil and disinfect the bottle, scald the bottle cap lightly, and dry the water.

8. Bottle the boiled jam while it is hot, cover it and cool it upside down.

9. Keep it in cold storage.

Tips

1. Preserving cherries with sugar overnight is beneficial to pectin precipitation.

2. Because wild cherry has a certain acidity, the sugar consumption ratio is 1:2. If it is a normal cherry, the sugar consumption of 1/3 is enough. If the sugar is put less, it will not taste good, and it will shorten the storage time.

3. The finished product of jam is suitable for hanging shovel, and some like to bring soup, depending on personal preference.

4. If it is a sweet cherry, you need to add lemon juice to adjust the taste and preservation.

5. The consumption of cherries here is the net weight after core removal.

6. Use a clean and sterilized spoon every time you take jam.