I really like to eat cherries. Every time the cherry season is about to end, I am particularly reluctant to start this year when I want to eat the cherry sauce.
1. Put the glass jar into boiling water for 10 minutes in advance and disinfect for use.
2, the cherry is enucleated, added with white sugar and mixed evenly for 1.5 hours.
3, pour into the pot together, squeeze the fresh lemon juice to start simmering, simmer for 30 minutes on medium heat and simmer for 20 minutes. Stir constantly to prevent the pan from sticking. After cooling, put in a glass bottle.
4, put the jammed glass bottles into the pot and boil for 5 minutes, sterilize, can be put for 1 month, if the lid is eaten, it should be stored refrigerated and eaten as soon as possible.
The amount in the formula just happens to be a large can (500ml), four small cans (100ml), if you remember correctly, haha