1. Wash the cherries (cherries must be fresh, and if there are withered or rotten cherries, pick them out). 2. To keep the intact shape of candied cherries, be careful when removing the core. First, remove the stems from the cherries. Pay attention to the pedicle of the cherry in the picture. The back of the cherry stone will be pushed out from this part.

3. Insert chopsticks from the bottom of the cherry, insert them forward forcefully, and push the cherry core out of the front pedicle.

4. After removing the core, the cherry should look intact.

5. Put the pitted cherries into the pot.

6. Add fine sugar and water to the pot.

7. Heat the pot with high fire.

8. Heat to boiling. Reduce the heat to 1 min, and dissolve all the sugar. Don't heat it for too long to keep the shape of the cherry.

9. Put the cooked cherries and sugar water into the prepared clean bottle. If you want to keep it for a long time, please disinfect it as follows: put half a pot of water in the pot, put a bottle full of cherries in the pot, boil the water, continue to cook for 5 minutes on low heat, and turn off the fire. Cover the bottle while it is hot (be careful not to burn your hands with a wet cloth), and then put the bottle together with the lid in the pot until it cools.

10, and the cooled candied cherries are stored in the refrigerator. If the disinfection is in place and the bottle is well sealed, it can be stored for up to one year (PS: if it does not need to be stored for a long time, you can omit the disinfection process, put the bottle directly in the lid, cool it and put it in the refrigerator, and you can eat it after one day).

-Hint-

A clean and waterless vial. Wash the cherries and control the moisture. Honey can be anything, you can choose according to your own preferences. I use loquat honey here.