Sour cherry jam

SOUR CHERRY JAM

Ingredients

1kg sour cherry washed and purified from the seeds

1kg sugar

Instructions

Put the cherries in a pot and pour over the sugar.

Stir well so the sugar goes in all the fruits.

Leave the pot overnight without refrigeration.

The sugar hardens the sour cherries and they remain whole and don’t dissolve by boiling.

The next morning put the pot over medium heat.

Do not put any water in the pot, because as the cherries warms up they produce a lot of liquids.

When the cherries start boiling, foam forms on the top of them.

With a spoon ladle remove the foam and toss it.

Stir often the boiling fruits to prevent sticking.

When the syrup starts to thicken, the jam needs frequent monitoring and more shuffling.

When the sweet is almost ready, it start to form many small bubbles.

Once you see the bubbles, take the pan off the heat.

Let the jam all night into the pot to see if it produces more liquids.

Put a tea spoon of the fruit in a small plate to see if it is thick enough.

The next morning boil the jam 10 more min over very low heat, stirring constantly.

Remove the jam from the heat and leave it to cool a bit.

Put the jars and their lids, in which you intend to store the jam, in the oven.

Heat them up to 100 C degrees.

Fill up the hot jars with the hot jam. Close them with their lids and turn them upside down on a table.

Don’t move until completely cool.

Store them in a dark and cold place or in the refrigerator.