Easy Cherry Jam
Better than sour cherry jam can be just an easy sour cherry jam, and that's because in our family in power are the jams - for cakes, pancakes, pots, croissants - namely dense and fragrant jams are in high demand.
Here I applied the same method from Strawberry Jam - respectively it could not be other than an exceptional jam - ruby color, intense and dense cherry flavor, so that the spoon stays in it, good to grease on bread with butter.
The cherries are pitted - be careful not to leave any there.
And you pass them through the robot - I don't even make pasta for them, I like the pieces to feel.
It is very important not to get any seeds there because it crumbles in the robot and there will be jam with scartz :)
Add the sugar to the chopped cherries and mix well - leave the juice for about an hour.
Pour into a pan / pan (28 cm in diameter was mine) about 4 polonium of the cherry mixture and bring to a boil.
When it starts to boil, reduce the heat a little.
Adjust the flame under the pan to boil intensely, with foam, but not to come out.
Stir periodically and let it boil for about 10-12 minutes.
I noticed that the cherry jam should boil a few minutes longer than the strawberry jam.
After it has boiled intensely for about 10-12 minutes, reduce the heat and test the drop on the plate - if necessary, let it cook for another 3-4 minutes.
However, although it looks liquid when hot, after cooling it thickens well.
Pour it hot into dry and clean jars, close the lid tightly.
That's all, we don't put preservatives or sterilize them, they look great over the winter, even in the pantry in the block.
About 3 jars come out of a kg of cherries - if you make a larger quantity you just have to boil the jam in a few rounds - and no more than 4 poles of raw cherry mixture with sugar in a 28 cm pan / pan.
Here after cooling, see how thick it is.
Very good and I really recommend it - I have big plans with this jam, I have to make at least 10 more jars.
Good appetite!
