- Cherry - 1,3 Kilogram
- Sugar - 1 Kilogram
- Lemon - 1 piece
1. I cook jam at the rate of 1 kg of berries per 1 kg of sugar. When you remove from the cherry of a given bone weight, exactly one kilogram of pure weight remains. Rinse the cherries well, and remove the tails, spoiled berries and bones. Put a berry in a large deep cup and fill it with sugar. It is best to leave it for the night. Then the berry will give a sufficient amount of juice. And in the morning you can put a cup on medium fire. Once the jam boils, the fire will have to be reduced and cooked for about 7 minutes. Do not forget to remove the foam. Remove the cup from the fire. We will postpone our jam for 5-6 hours, so that the berries are impregnated with syrup. 2. While the jam is infused, prepare a lemon. It must be washed and cut into thin slices. Bones necessarily delete. They can give unnecessary bitterness to the jam. Put lemon slices in jam, once again bring to a boil and cook on a small fire for 5-7 minutes. Again, leave the cup with jam for 5-6 hours. 3. Cook for the third and last time. This time, cook jam for 20 minutes so that the syrup begins to thicken. We also cook on low heat. 4. Sterilize the jars. To do this, they must be rinsed and held for 5-6 minutes. When the jam is a little cool, spread it over the jars and tighten the lids.
Servings: 32