2. Wash the cherries and soak them in salt water for ten minutes.

3, cherry to the core, the hand that pokes the core with chopsticks is very painful, just break it with your hand and put it in rock sugar.

4. Cook on the fire without adding water. Stir to produce a lot of juice, skim off the foam, turn down the heat and simmer.

5, be sure to keep stirring, afraid of bottoming out. About 30-45 minutes, you can see that the juice becomes sticky and shiny, and the pectin is boiled out.

6. Adjust the air to 85 degrees and put it in a clean and waterless bottle.

7. Keep it in the refrigerator or eat it directly. It's also great to put some on bread, dip steamed bread, or make snacks.