1. Put fresh strawberries in a basin, add salt and soak for a while, rinse with running water, remove fruit pedicles, and cut into small cubes with a knife
2. Wash the blueberries and cut into small cubes, take out the marinated cherries and set aside
3. Take out the wine-stained cherries and cut them into small cubes. Put the cut fruit cubes in a container, and pour the whole amount of sugar
4. Mix the diced fruit with a spatula and let it stand for a few hours. Pour the candied diced fruit and the soup into a non-stick pan
5. Squeeze the lemon juice of half a lemon, stir evenly, after the heat is boiled, skim the foam, turn to medium and low heat and continue to simmer
6. Boil until the pulp is transparent and the juice is thick, then turn off the heat. The whole process should be heated while stirring to avoid sticking to the bottom of the pan.
7. The finished jam is allowed to cool to about 85 degrees Celsius and bottled, and a little high liquor can be sprayed on the mouth of the bottle, and it is kept tightly closed.
