Container preparation: put bottles, bottles, cans (preferably heat-resistant glass containers) and their lids on the steamer behind SAIC, simmer for 5 to 8 minutes with low steam, and turn off the fire.

Second step

A complete collection of cherry jam practices

When the bottle is not hot, take it out immediately and let it stand to dry.

Third step

Processing cherries: Clean cherries and soak them in light salt water 10 minute.

Fourth step

Take out and drain the water.

Step five

Put a chopstick at the bottom of the cherry (square chopsticks are better, but pointed chopsticks are not easy to use)

Step 6

Push forward slowly, gently and evenly, and the cherry stone will come out from the top (this step is the most troublesome, be patient).

Step 7

lemon juice

Step 8

Put the cherries in the pot, add the lemon juice and stir well.

Step 9

Add rock sugar and stir well.

Step 10

Add the right amount of water, not too much, just a little cherry, and cook slowly over medium heat.

Step 1 1

Remove the floating foam when cooking; Boil until the water boils and all the rock sugar melts. Turn off the heating.

Step 12

Choose half a cherry with complete fruit shape and boiled cherry in sugar water, bottle it while it is hot, tighten the bottle cap and let it cool backwards, which is the cherry in sugar water.

Step 13

The remaining cherries and soup in the pot are mashed with a cooking machine (I can hold them in my hand without a common cooking machine and pour them back into the pot)

Step 14

Turn off the heat, add 2 tablespoons malt syrup and cook slowly.

Step 15

Stir gently when cooking to prevent the bottom of the pot from burning.

Step 16

Try the concentration with a clean cold dish: drop a ball of jam and draw a ditch with your fingers, which will not get together, and the concentration is just right.

Step 17

Turn off the fire, bottle while it is hot, and tighten the bottle cap.

Step 18

Immediately reverse the buckle and let it cool.