Homemade cherry jam

Overview

How to cook Homemade cherry jam at home

Soak the cherries in baking soda for 5 to 10 minutes to remove pesticide residues.
Remove the cherry stems and pits (I broke them open directly, it was too troublesome to use a knife +_+), add an appropriate amount of white sugar or soft white sugar, mix well and let it sit for about 20 minutes.
Let the cherries stand for a while and then pour the juice into the pan. Bring to a boil over high heat, then turn to medium heat, stirring constantly. When the juice is finally collected, turn down the heat and cook until the consistency you like is enough. A little lemon juice will taste better before serving.
After it cools down, put it into a glass sealed jar and store it in the refrigerator. It will be fine for about 5 days. I have two snacks at home, so I have to make everything myself to feel at ease =_=. Cherry jam is OK for making pies, buns, and toast for children.