Homemade cherry jam

Overview

this season. The cherries are juicy and delicious. But it’s not easy to save. Make it into cherry jam and enjoy! ! !

Soak the cherries in salt water for fifteen minutes and wash them
Remove the stem and core. I cut it open with a knife and took out the core. I feel like I can’t poke it out with chopsticks
Serve pitted cherries with sugar. Cover with plastic wrap. Leave it in the refrigerator overnight
The cooking started the next day. The aluminum pot I use. Non-stick pans are also available. Add water. Pour in the marinated cherry juice. Bring to a boil over high heat. Simmer over low heat for half an hour. Open the pot and see how much soup there is. If there is still a lot of soup, continue to heat. After the soup is finished, reduce the heat to medium. Stir while burning. Squeeze the lemon juice in. "Easy to store" until thick
Finally, you can take it out of the pot and put it into jars. I used about four pounds of cherries to make more than one jar. 😍After cooling, you can store it in the refrigerator. You should be fine if you take it for a month