Cherry Jam, 法式櫻桃果醬, フランス風チェリージャム, 프랑스식 체리 잼, Confiture de cerises
這款黑櫻桃果醬的製作分為兩天進行,每天所需的時間都極少。第一天主要是糖的完全融化,以及與糖長時間的糖漬作用。第二天則進行煮沸至濃稠,製成的果醬口感介於軟糖和果凍之間,保留了櫻桃完整的果粒,每一顆都像是晶瑩剔透的紅寶石,邀請大家一起來動手作作看。 The production of this black cherry jam spans two days, with minimal time required each day. On the first day, the focus is on completely dissolving the sugar and allowing it to macerate with the cherries for an extended period. On the second day, the mixture is boiled until thickened. The resulting jam has a texture between gummy candy and jelly, preserving the whole cherry pieces, each resembling a translucent red gem. We invite everyone to try making it yourself.
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