Cherry jam

Description

For making cherry jam, slightly overripe but still firm berries are best—they are sweeter. Take the berries, rinse them, and remove the pits and stems. Place whole or minced cherries into a saucepan, add 1 liter of water and 3 kg of sugar, and cook over medium heat first, then over high heat. Stir constantly until the jam thickens. As soon as the stirring spoon starts leaving visible trails, the jam is ready. Remove from heat, let it cool, and transfer into sterilized jars for storage. Alternatively, use it immediately—the jam is ready to eat. The jam should turn out very aromatic, slightly tart, and dark red (depending on the cherry variety). Store in a dry, cool place.

Instructions