自制糖水樱桃

2024-05-27 06:00:34 60

自制糖水樱桃
樱桃美早大又红,脆甜满口绕人喉;端来些许美人哄,倾情熬制一点红;

Details of ingredients

  • 樱桃果肉300g
  • 白糖75g
  • 麦芽糖40g
  • 柠檬汁15g
  • 300g

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 自制糖水樱桃

  • 1.将樱桃放置盐水中浸泡10分钟,洗净;
  • 2.去柄,然后樱桃一分四瓣,去核;
  • 3.将樱桃与白糖糖放在玻璃盆内拌匀,并用保鲜膜封好,放进冰箱10~12小时,每过3~4小时取出来搅拌一次;
  • 4.果酱玻璃瓶洗净,放入盆中,沸水浸泡消毒15分钟;取出倒扣过来,晾干备用;
  • 5.腌制好的樱桃,冰箱中取出;
  • 6.加入麦芽糖;
  • 7.倒入锅中(锅中先加入300g水),中小火加热并不时搅拌;
  • 8.沸后将涩汁去除;继续加热与搅拌,直到果酱浓缩至仅剩1/2;果酱呈浓稠状态后即可关火;
  • 9.将果酱装进瓶内,盖紧瓶盖后趁热倒扣;倒扣30分钟后洗净瓶身,置于室温3~7天再放进冰箱中冷藏。发酵时间结束后,即可开瓶食用;
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