You will need
- 1.5 kg cherry berry;
- 1 kg of sugar;
- 300 ml of water.
Cherry rinse with water and sort: remove dry debris (twigs, leaves, etc.), remove from the total number of shallow, immature, spoiled berries, peel off the stalk. Selected for cooking the berries, rinse thoroughly, drain in a colander and leave for 12-15 minutes.
Take a safety pin or specially prepared wooden stick, for example, a toothpick and use it to gently remove the cherry pits, while being careful not to damage the berry. There are special devices for extraction of seeds from the berries, if you cook a lot of jam, buy this instrument and you will save yourself time and effort.
Take enameled saucepan (3-4 liters). Fold it freed from the seed berries, layer by layer sprinkling it with sugar (800 grams of sugar), then remove the pot in a cool place (cellar, refrigerator) for a day.
A day later, take a small saucepan, pour to it 150 ml of water and bring to a boil. Stir in the boiling liquid in a thin stream sugar (100 grams) and boil the syrup over low heat 3-4 minutes, stirring constantly. Cool it to room temperature and add to the pan with the cherries, mix thoroughly. A pan put on slow fire and stirring constantly, bring to a boil. Cook the jam for 3-5 minutes, then unplug, let it cool to room temperature and store in a cold place for 3-4 hours.
Again, prepare sugar syrup (150 ml of water and 100 grams of sugar) and cool it to room temperature. Add the syrup in a pot of jamm, and well-stirred, set a pot of jamm on a slow fire. Bring to a boil, stirring occasionally, and cook for 15-17 minutes, then remove. Cooled to room temperature, the jam, put in a cold place for 1.5-2 hours.
Set a pot of cherry jamm on a slow fire, heat to a boil and simmer until cooked (25-30 minutes). A drop of syrup to the finished jam will not be spread on a plate, and peel cherry berries will become slightly transparent. Pour hot cherry jam in sterilized banks and preserve. Leave in a warm place for 5-6 hours.