- Cherry - 1 Kilogram
- Sugar - 1,2 Kilogram
- Water - 1.5 cups
We start with the fact that my cherry and remove all the stems. Then - and this is IMPORTANT - a toothpick pierce each cherry in several places. In parallel, boil the water in a saucepan. Bring to a boil, remove from the fire and immerse in the water, our cherry. Water should completely cover berries. After a minute or two minutes, throw the cherry in a colander. In another saucepan, make a syrup - just boil one and a half glasses of water, which is added half of the sugar. When the syrup begins to boil, pour our cherries and leave them in the pan for at least 4 hours. Then put the jam on medium heat, bring to a boil, then add the second half of the sugar and cook for another 10 minutes, while removing the foam. Then remove from heat and leave for 6 hours. Then repeat the procedure - once again bring the jam to a boil, reduce the fire and cook for another 10 minutes. In pre-prepared washed and sterilized banks spread berries without syrup. The syrup is cooked for another 15 minutes and we also pour it over the cans. We close the banks and send them to a dry dark place for storage.
Servings: 12-16