After the cherry is washed, remove the stalk and remove the core. (Go to the core: use a knife to draw a knife on the cherry, open it, and dig the core)
Add white sugar, mix well and marinate for 1 hour.
Pour into an acid-proof pot (enamel pot, casserole, stainless steel pot), add brown sugar (or rock sugar), squeeze into a lemon juice, add water, boil over high heat, turn to medium heat and slowly simmer until thick. To cook while stirring
The container for storing jam is best in glass bottles. It can be stored in several vials, so that when you eat it, it is not easy to break a small bottle in a few days. The container should be boiled in hot water in advance and thoroughly dried. Slightly cool the jam, do not lower than 80 degrees, fill the bottle, seal the lid, refrigerator
When the cherry sauce is simmered, it takes less than 10 minutes after the cherry is opened. When the water is the most, and the color is already very red, you can remove half a cup of cherry juice and make a mirror of cherry mousse.