There is a poem called "Cherry mulberry and calamus, and a pot of realgar wine." So I thought that cherries and mulberries should be quite common. I didn't expect to find recipes in the kitchen. I had to write recipes myself. . I don't write recipes very often. If you don't write well, everyone will forgive me. Cherry, mulberry, and strawberry. These fruits are considered to be more seasonal fruits. It is often possible to see that all the streets are selling today. After a few days, I want to After eating and buying, you will find that you can't buy it everywhere. So in order to keep the taste of these late spring and early summers longer, we had to make fresh fruit jams. In fact, I originally wanted to make strawberry mulberry sauce, but in these two days we can hardly buy quality. A good strawberry, just to see the cherry red is cute, I bought some sauce with the mulberry, and mistakenly hit it, it is a beautiful accident. ~(≧▽≦)/~
Cherry mulberry is washed and dried. Cherry with chopsticks to go nuclear, mulberry to remove the stem, pour into a clean container, mix well with white sugar, wrap the plastic wrap, put it in the refrigerator and let it sit for 8~24 hours.
Pour the marinated cherry mulberry and juice into an oil-free pot (not available in a wok), and boil over low heat.
Squeeze the lemon juice in half a lemon and continue to simmer with a spatula.
Judging that the jam is not good, you can put a bowl of cold water on the side of the pot, use a spatula to squeeze the juice of the jam, drop a drop into the cold water, if the juice does not spread, but directly into a whole drop of gelatinous sinking into the bowl At the end, the jam is ready.
The jam jar is boiled in boiling water for a while, then dried naturally (dryly). Put the jam into the bottle while hot, cover the lid and cool it, then store it in the refrigerator.
[About tanning] 1. Sugar content: Although the total amount of fresh fruit is 750g, the total amount of pulp after denucleation is 600g, and the proportion of sugar in kneading jam is about 30%~50% of the weight of the pulp. It can be increased or decreased according to the sweetness of the fruit and personal taste, but it is not recommended to be less than one third of the total amount of pulp, otherwise the shelf life of the jam will be shortened. 2. Pickling time can be adjusted according to the actual situation. If it is more urgent, it can also reduce the curing time, but it is best not less than three hours. This time is to make the pectin charge analysis. 3. In addition to seasoning, lemon juice also has the effect of anti-oxidation and prolonging the shelf life, and also contributes to the extraction of pectin. It is not recommended to omit. 4. The reason why the iron pan cannot be used is that the iron pan is not resistant to acid, and the jam will be black during the tanning process. [About preservation] 1. Jam does not contain any preservatives. It can be stored in cold storage for at least 1~2 months without opening. Finish as soon as possible within two weeks after opening. 2. Take out the clean spoon with no oil and water, and take it with you. You can use one small bowl at a time to take out the amount you want to eat at one time, and reduce the pollution of the jam in the bottle. 3. Because the bacteria can not be completely isolated during the production process, and each person's operation is different, some people can make jam for two months, and some people will break for two weeks, so the faster the jam, the better. Don't put in mildew or long hair and lick the food~