2. Remove the pedicle of the cherry (there is still one step not done here: cut the cherry from the middle along the core with a knife, and then break it to take out the core).

3. Sprinkle a small amount of sugar evenly to pickle the pectin in the pulp.

4. Cover with plastic wrap and refrigerate for several hours.

5. Take out the pickled cherries from the refrigerator, the pectin has been dissolved in the juice.

6. Take an acid-proof pot, add cherries, add half lemon juice, and cook slowly on low heat to keep boiling.

7. Add 3 tablespoons maltose and continue to cook.

8. Cook with a wooden spoon and stir gently until the juice thickens, then turn off the heat.

1) Acid-resistant pots include enamel pots and steel dense pots.

2) Keep the fire low after boiling and keep stirring to prevent the pot from being burnt.

3) Choose a sealed and acid-resistant glass container to hold jam, boil and disinfect it before use, and drain the water before use.

4) The finished jam can be cooled to about 80 degrees and bottled after the fire is turned off, so that the bacteria in the container can be killed at high temperature and the shelf life can be prolonged.

5) Cover and seal the jam, put it in the refrigerator and take it with a clean, waterless and oil-free spoon when eating.