1. Soak the cherries in brine for 10 minutes and wash;
2. Remove the stalk, then divide the cherries into four petals, and remove the pits;
3. Put the cherries and sugar in a glass bowl and mix them well, seal them with plastic wrap, put them in the refrigerator for 10-12 hours, and stir them every 3 to 4 hours;
4. Wash the jam glass jars, put them in a basin, soak them in boiling water for 15 minutes; take them out upside down, and dry them for later use;
5. Pickled cherries, take them out of the refrigerator;
6. Add maltose;
7. Pour into the pot (first add 300g of water to the pot), heat on medium and small heat and stir from time to time;
8. Remove the astringent juice after boiling; continue heating and stirring until the jam is concentrated to only 1/2; turn off the heat when the jam is thick;
9. Put the jam into the bottle, close the cap tightly, and buckle while it is hot; after buckling for 30 minutes, wash the bottle body, keep it at room temperature for 3-7 days, and then put it in the refrigerator. After the fermentation time is over, you can open the bottle for consumption;
Tips:Cook slowly over medium and low heat, stirring constantly;
