1. Soak the cherries in brine for 15 minutes and then wash
2. Go to the stalk and go nuclear. I used a knife to cut and remove the nucleus. I don't think the chopsticks can be stabbed out
3. Pour the pitted cherries with white sugar. Cover with plastic wrap. Put in the refrigerator overnight
4. The cooking started the next day. The aluminum pan I used. It can also be non-stick pan. Add water. Pour the marinated cherries with the soup. Bring to a boil on high fire. Keep the fire down for half an hour. Boiling to see how much soup is. If there is more soup, continue the fire. After collecting the soup, change to medium heat. Stir while burning. Squeeze the lemon juice in. "Easy to store" until viscous
5. Finally, you can put the pot into the jar. I used about four catties of cherries to make more than one jar. 😍After cooling, it can be stored in the refrigerator. It should be no problem to eat for a month
