cherry jam

After washing the cherry, cut it in half, remove the pit, and then cut it into small pieces.

2. Put the cut cherry pulp and white sugar into a milk pot.

3. Turn on the low fire and boil slowly, skim the foam during the boiling process.

4. Keep boiling until the water evaporates and the jam thickens. (When boiling until the moisture decreases, be sure to stir frequently to prevent sticking to the pot)

5. Place it in a sterilized glass bottle while it is still hot.

6. Invert and cool, store in the refrigerator, and consume as soon as possible.