- Cherry - 5 Kilogram
- Water - 1 Liter
- Sugar - 3 Kilogram
For the preparation of jam from cherries, slightly ripe, but still strong berries are best suited - they are sweeter. We take berries, rinse and remove from them bones, peduncles. We put whole or twisted cherry in a saucepan, add a liter of water and 3 kg of sugar, and cook it all at first on the average, then on a quick fire. Cook constantly stirring, until the jam thickens. As soon as the scapula, which you stir, began to leave its traces - it means the jam is ready. Remove from heat, cool, and spin on sterilized jars for storage. Well, or use immediately - the jam is ready to use. The jam should be very fragrant, slightly sour and dark red (depending on the type of cherry). Keep in a dry and cool place.
Servings: 8-10