Berry Cheong
This berry cheong recipe is a simple and fast method for preserving your berries without cooking! Cheong gets better overtime as the sugar fully dissolves, and the flavour of the berries become more pronounced.
Servings: 30
Equipment
- 1 500mL Mason Jar
Ingredients
- 200 g Berries Blueberry, blackberry, raspberries, strawberries
- 220 g White sugar You can also try using brown sugar or honey
Instructions
- In a clean mason jar, sprinkle a thin layer of white sugar. Then put in a single layer of fruit. Alternate between layers of sugar and fruit, finishing the final layer with the sugar. The sugar should totally cover the fruit. In a cheong, the weight of sugar and the weight of the fruit should be at least a 1:1 ratio. I like to put in a bit more sugar if the fruit I am using is watery, such as in this recipe.
- Place the lid on the jar, and place the jar in a place away from direct sunlight, at room temperature.
- When the top layer of sugar has dissolved, stir the cheong everyday to keep the top moist and prevent mold from forming on top. I also like to smash the berries with a spoon to help them release their juices.
- Once all the sugar has dissolved, you may move the cheong into the fridge for long term storage. There is no need to stir daily anymore.
- The cheong may undergo alcoholic fermentation. If fizziness or a hissing sound is heard when you open the jar, or the cheong tastes alcoholic-like, move the jar to the fridge to slow down the fermentation.
- The cheong tastes better after 1 month or longer, when it has developed a jam like consistency. However, it can be enjoyed at anytime after being made.