Cherry Jam

Overview

How to cook Cherry Jam at home

Wash and cut the cherries and remove the pits. (You can also use chopsticks to poke out the core)
Put the cherries and sugar in the container in the order of one layer of cherries and one layer of sugar and refrigerate for 2 hours.
Marinate until the sugar melts and the juice precipitates, then remove.
Pour the cherries and juice into the pot.
Simmer over medium heat for about 20 minutes until the pulp becomes soft.
Add lemon juice, stir evenly, reduce heat and continue to simmer.
Cook until the soup gradually thickens, add maltose, stir evenly and continue to cook.
Cook until the soup is almost dry and then turn off the heat. Put the cooked jam into a bottle while it is still hot. Turn the bottle upside down for a while, let it cool and then refrigerate it.