|Red wine||120g (at least 50g)|
|Lemon juice (optional)||Moderate amount (adjusting acidity)|
Wash the cherries and dry the water. Remove the handle and use a thick straw or chopstick to push the core out.
Add white sugar, mix well, cover with plastic wrap, and chill in the refrigerator for at least 1 hour, preferably half a day or overnight, marinate the juice. (Can be stirred evenly with a clean spoon, or you can press a little weight on the plastic wrap to help the juice)
Pour the marinated flesh and juice into the pot, boil over high heat and cook until the cherry color is lighter. Add at least 50g of red wine (I like to add a little 120g if I like the wine), and boil again. Slowly tanning, remember to stir to prevent sticking and floating foam.
When the cherries are soft, the liquid in the pot is thicker (the jam will be more viscous after refrigerating, this time it will not be too dry), turn off the heat, put it into a clean and sealed tank without water and oil, seal, let cool Put it in the refrigerator and refrigerate. Mixing yoghurt, bread, and grilled meat with Western food is a good choice - because this jam does not add a lot of sugar, the mouth is also very delicious ~