[食不相瞞136] 法式櫻桃果醬的食譜與做法：晶瑩剔透猶如紅寶石的完整櫻桃果粒，酸甜 Q彈的極致享受 (Cherry Jam, Confiture de Cerises Noires)

Hello everyone, I'm Cassandre and today I'm here to show you how to make French-style cherry jam with all the cherries. Cherry jam is one of the most popular jams in France. During the summer, when the cherry harvest is bountiful, many families make it in large quantities so that they can enjoy its flavour all year round. As well as having an amazing flavour, cherry jam is very easy to make. It is also very versatile and can be served on a variety of breads, with crème fraîche, cheese or yoghurt, in teas or drinks, even with duck and lamb. Today's recipe comes from Christine Ferber, the queen of French jams, and is unique in that it is made with all the fruit particles intact. This cherry jam is made over two days, each of which takes very little time. On the first day, the sugar is completely melted and left to rest for a long time. On the second day, the jam is boiled until it thickens, resulting in a jam with a texture somewhere between fudge and jelly, with the cherries intact, each one like a crystal clear ruby, inviting everyone to get their hands dirty. --------------------------------- French Black Cherry Jam How do you make it? Here's how to make Cherry Jam and the recipe: ✎ Ingredients Cherries Pitted and de-stemmed, 300g net pulp Sugar 220g Lemon juice 15g ✎ Method 1. Wash and dry the cherries. 2. use a pitter or chopsticks/stainless steel straws to pit the cherries, trying not to lose the juice and pulp during the process. 3. Pour the pitted cherry pulp into a small saucepan, add sugar and lemon juice. 4. Heat over medium-low heat, stirring gently, until the sugar is completely melted and slightly simmering. 5 Turn off the heat, cover with baking paper and allow the jam to cool completely, then place in the fridge overnight. 6. the next day, pour the candied cherries into a saucepan (a large saucepan is recommended) and heat over a medium-high heat, stirring continuously. 7. Once the jam is boiling, continue to cook for three to five minutes or until it reaches 105°C to thicken and gelatinise, removing any foam in the process. 8. remove the pan from the heat and immediately put the jam into sterilised jars, making sure to screw the lids on tightly. 9. Finally, turn the jars upside down, cool and refrigerate. ----------------------------------------------------------------------- Chapter: 00:00 Opening 00:30 Introduction of ingredients 00:52 Preparation (Stage 1) 04:39 Second stage of jam boiling 07:59 Enjoying the versatile French cherry jam 09:10 Tips and tricks for making French Cherry Jam ----------------------------------------------------------------------- #CherryJam #FrenchJam #JamRecipes