1. Wash the cherries, remove the pits, and divide into two
2. Put 50 grams of white sugar, stir evenly, and marinate for one hour
3. The cherries are transparent, and a lot of juice is pickled
4. Add 50 grams of water and simmer slowly on a low fire. You can see that there are a lot of froth on the surface. Let it go without additional treatment.
5. When the cherries are slightly viscous, you can divide a fresh lemon into two
6. When it becomes more viscous, squeeze half of the lemon juice into the cherry sauce and continue to boil slowly
7. When the cherry sauce is very viscous, the froth on the surface has basically disappeared, turn off the heat
8. Prepare the blanched bottle in advance, put the cherry sauce into the bottle while it is hot, stand upside down, use the heat of the cherry sauce to sterilize the lid, and keep the bottle in a vacuum state
9. Strawberry jam color is so attractive
10. Sticky and bright in color
