1. Wash the cherries and remove the core
2. Pour the cherries into an airtight container, put a layer of cherries and then sprinkle with a layer of sugar and honey, pour all the cherries in, close the lid, and refrigerate for 4 hours
3. Pour all the cherries into the pot, add lemon juice, and turn on high heat
4. After 3 minutes, the soup starts to boil, then turn to low heat to cook
5. In the process of boiling, keep stirring, after the froth appears, remove the froth
6. Continue to stir and cook until the cherries thicken and then turn off the heat
7. After the sealed bottle is sterilized at high temperature, let it dry naturally
8. Put the jam into an airtight bottle, put it upside down and let it cool, then put it in the refrigerator
Tips:1. The cherries are de-cored. I peel them off by hand and remove them. You must wear disposable gloves during the operation, otherwise there will be juice color in the nails;
2. In the process of boiling, you must be patient and stir constantly, otherwise it will be battered;
3. For those who like to eat large pulp like me, just halve the cherries when pitting them. If you like small ones, you can cut them into smaller ones.
