- cherries - 1 Kilogram (jam-free jam)
- sugar - 1,2 Kilogram (jam without seeds)
- cherries - 1 kilo (jam with bones)
- sugar - 1,2 Kilogram (plus 800g) jam with bones)
Jam from cherries can be prepared both with pits, and without seeds, but jam without pits is considered more qualitative. Choose for jam the following varieties of cherries: Vladimirskaya (Roditeleva), Shubinka, Zakharievskaya, Turgenevka, Zhukovskaya, Podbelskaya and Anadolskaya. Preparation: Cherry jam pitted. Take the bones out of the cherry and put them in an enamel bowl. Sift the sugar through a sieve and sprinkle it with cherries. Allow to stand for 2-3 hours. Put the mixture in a cooking bowl, washing off the sugar residue with 1 glass of water. Cook over low heat, stirring with a wooden spoon until the sugar dissolves in the cherry juice. When the sugar dissolves, increase the heat and bring to a boil. Then the pelvis needs to be removed from the fire 2-3 times, stir in a circle and remove the formed foam. Take care that the jam is not burnt - for this, cook it over medium heat. Cherry jam with bones. Strew cherries in several places. Put the cherry in the cooking pot. Prepare syrup from water and 800 g of sugar. Pour the cherry with the hot syrup. Allow to stand 3-4 hours. Then bring to a boil and cook for 5-7 minutes. Extract the cherry from the syrup and continue to cook it for another 5 minutes. Return the cherry to the syrup, add the remaining sugar and cook, stirring until the sugar dissolves. Brew jam until ready, like a cherry without pits.
Servings: 4