1. Wash the stalks of the cherries, soak them in salt water for a while, and rinse them again.
2. Kerneling: Take the cherries in one hand, align the big end of the stainless steel chopsticks with the cherries in the other hand, use the head of the chopsticks to squeeze the pits out, leaving the whole cherries behind. The simmered sauce is full of grains. You can also use a food processor to beat the pitted cherries into a paste, according to personal preference.
3. Prepare the right amount of rock sugar. Yellow polycrystalline rock sugar is the first choice. White sugar or single crystal rock sugar can also be used instead. The amount of sugar used depends on the sweetness of the cherries and personal preferences. I like sweet and sour cherries. The cherries are more sour. I used about 80 grams of rock sugar. If you like sweet, you can increase the amount of sugar.
4. Put the cherries and rock sugar in a saucepan and bring to a simmer. Because cherries contain a lot of water, there is no need to add water. The water in the cherries will precipitate during the process of boiling on a low fire, melting the rock sugar.
5. After 2-3 minutes of boiling, there is a lot of water. If additional water is added, the boiling time will be prolonged.
6. The water content gradually decreases. The pectin and sugar in the cherries will thicken the sauce. Continue to boil until a small amount of juice remains. Turn off the heat. After cooling, the small amount of juice will become thicker.
7. Put it in an oil-free and water-free container, put it in the refrigerator, and eat it immediately.
8. Homemade jam does not contain preservatives, it is healthy but has a short shelf life, so eat it as soon as possible.
