1. Wash the cherries, remove the stems, and peel off the pits by hand
2. De-pit details: split the cherries by hand and take out the pits inside.
3. Sprinkle with crushed rock sugar, cover with plastic wrap, put in the refrigerator to marinate in sugar for 1 day, prepare a large stainless steel pot, pour the cherry meat and sugar juice together, and then add water
4. Bring to a boil on high heat, skim off the foam, cover, change the heat to simmer for about 1 hour, squeeze in the lemon juice, stir and boil with a wooden spatula. If there is a lot of soup, you can boil it on high heat, but it must be fast Boil with stirring
5. Seeing that the jam has become very thick, it needs to be turned to a low heat and boil while stirring until it is very thick. Turn off the heat.
6. Put the jam into a clean bottle while it is hot, fill it up to 8 minutes full, close the lid, buckle it upside down on the table, and put it in the refrigerator after it is completely cooled
