1. After cleaning the cherries, remove the pedicels and stones. (Kerning method: cut a knife on the cherry with a knife, break it open and dig out the core. )

2. Add sugar, mix well and marinate 1 hour.

3. Pour into an acid-proof pot (enamel pot, casserole, stainless steel pot), add yellow sugar (or rock sugar), squeeze into a lemon juice, add water, bring to a boil with high fire, and simmer until it becomes thick. Keep stirring while cooking.

Glass bottle is the best container to store jam. Can be divided into several small bottles, so that when eating, it is not easy to break after opening a small bottle for a few days. The container should be scalded with hot water in advance and thoroughly dried. When the jam is a little cooler, not less than 80 degrees, put it in a bottle, seal it with a lid, and put it in the refrigerator for refrigeration.