Practice of cherry sauce 2

1. Wash the cherries, remove their pedicels and put them in a bowl for later use.

2. Pour into the pot, add rock sugar and add water to half the height of the cherry.

3. Boil the cherry over high fire and turn to low heat for about 30 minutes. The cherry is soft and rotten, ready to be pitted.

4. Prepare a leaky spoon with a big gap, scoop up a spoonful of cherries, roll out the cherry stones with eggs, skim off the floating foam after filtering out the cherry stones, and cook for about 10 minute while stirring on high fire.

5. When the sauce is thick, put it in a clean jam bottle while it is hot, cover it and turn it upside down immediately. After completely cooling, it can be stored in the refrigerator. 1. I bought the jam bottle on Taobao. Remember to boil it in hot water when you buy it, and then air it upside down. The jam bottle must ensure adequate hygiene;

2. When cooking cherry sauce, you can also put some lemon juice and maltose. Can thicken, sweeten and prolong the shelf life. It depends on everyone. Personally, I prefer not to put anything down, which is the most authentic;

3. When the jam is generally unopened, it is definitely ok to refrigerate it for half a month. Please eat it as soon as possible after opening, and observe whether it goes bad at any time;

4, choose casserole, stainless steel pot, etc. Stew cherry sauce instead of iron pot;

5, rock sugar can be replaced by white sugar, but the taste is slightly different. In addition, the amount of sugar can be adjusted according to your own taste;

6, jam is a high-calorie food, please eat it in moderation, friends with high blood sugar are not suitable for eating;

7. Cherry stones don't need to be filtered like me. If it's not too much trouble, you can cut the cherries in half at first.