# Put granulated
sugar and water into a small pot, place the pot over medium heat.
# Stir it time to time. When it starts to boil, add sour
cherry jam in it.
# Keep it boiling over low heat. When it reaches to a low consistency, add
lemon juice in it.
# When it turns to hard a little, pick a few drops from the mixture and drip them onto a plate. If the drops solidify quickly and turn to little candy balls, the mixture is cooked.
# You can check it by placing a spoon onto the drops on the plate and remove the spoon from there. If the drops turn to sticks, the mixture is cooked.
# Grease the icebox with
almond oil. Pour the hot mixture into the greased icebox.
# Dip the sticks into the cooling down mixture, after waiting for a while.
# When the lollipops cool down at room temperature, remove them from the icebox and serve.
