Cherry jam

Pit the cherries, chop them, and marinate with rock sugar powder for more than four hours.

After marinating, pour it into a frying pan along with the marinade.

Stir-fry over high heat until the cherries soften and some of the moisture evaporates, then add rock sugar powder. (Keep the heat high and stir constantly during the stir-frying process, I maintain the temperature at 200 degrees)

Continue stir-frying over high heat, stirring constantly, and finally add lemon juice after the cherries have thickened.

Stir-fry for another five minutes, then it can be taken off the heat and bottled. After sealing the bottle, turn it upside down, and once it has cooled, it can be stored in the refrigerator.