Cherry jam without canning
Description
Perfect for winter pantry stocks. Making cherry jam at home without water-bath canning is quite simple. You can use nylon or screw-on lids. It is best to store these preserves in a cool, dark place, but the refrigerator will work too. But let us go through everything step by step. 1. Wash the cherries thoroughly under running water, drain them in a colander, and let the excess liquid drip off. 2. Then remove the pits (after all, jam is much nicer without pits, so it is worth spending a little time and using pitted berries) and put them in a basin or saucepan. 3. Add sugar. The amount depends on how ripe the berries are and your taste preferences. Leave the berries for 20-25 minutes. 4. When enough juice has been released, you can put the basin on the heat. After it comes to a boil, cook for exactly 5 minutes, then remove from the heat. 5. Let it cool slightly (about 40 minutes) and put it back on the heat. Another 5 minutes — and set aside again. This technique helps the berries keep their shape, and the jam will look more appetizing. 6. During the third boil, sterilize the lids and jars. 7. Pour the hot jam into the jars and put on nylon or screw-on lids. Let it cool completely. That is the whole secret. The jars keep for up to a year in a cool place.