Cherry jam-blueberry jam

Food Material List

1 1. Cherry jam
2 Cherry 1000g
3 Crystal sugar 150g
4 Lemon juice 25g
5 2. Blueberry jam
6 Blueberry 500g
7 Crystal sugar 80g
8 Lemon juice 15g

Operational steps

1 1. Wash the cherries and soak them in dilute salt water for two hours. Remove the pits.
2 Cored cherries are marinated with ice sugar and lemon juice for about 3 hours.
3 Pickled cherries are boiled over medium heat in a pot.
4 Use a leaky spoon to pick up foam, so as not to affect the taste and color.
5 Boil until the scraper hangs the oar, then change the small fire to continue boiling for about 10 minutes.
6 If the jam doesnt flow very fast with a scraper, it can turn off the fire. Put it into a sealed bottle, which is sterilized and dried with boiling water in advance, and put it in the refrigerator for refrigeration and preservation.
7 2. Wash blueberries and marinate them with ice sugar and lemon juice for about 3 hours.
8 Punch the blueberry slightly with a fork
9 Pour into the pot and cook over medium heat for 15 minutes. Change to low heat and continue for about 15 minutes.
10 It will take about 30 minutes to boil until the scraper hangs up the oar.
11 Turn off the fire and put it in warm water, sterilize and dry the bottles in advance, cool them, seal them and put them in the refrigerator for refrigeration.
12 Sealed refrigeration can be stored for about 15 - 30 days, or eat as soon as possible is better.

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