To prepare jam take separatelya fresh berries. Sort through them, removing all tainted cherry and debris. Thoroughly rinse the berries in plenty of water. With a knife or a special device remove bone.

For every pound of pitted cherries take 1.2 kg of sugar. With these proportions when cooking will turn out a sufficient amount of syrup in which the cherries will retain its shape and the jam will be persistent in the storage.

Jam from cherries, pitted you and honey. Take it in the same proportions as sugar. You can take sugar and honey in equal amounts.

Cook syrup. To do this in a bowl for cooking jam put the sugar and pour 0.75 cups of water. All mix well, bring to a boil and, stirring, wait until the sugar is dissolved.

Put the cherries in the syrup. Gently shake the dishes to make the berries submerged in the syrup completely. Cook jam on low heat, stirring occasionally and skimming.

The jam will be ready when cooled a drop of syrup, poured on saucer, does not spread and holds its shape. In the finished jam cherries evenly distributed in syrup.

Cool jam, stir it and place it in a clean, dry glass jars. Close kapron lids and store in a cool place.

You can cook cherry jam seedless. Cook the syrup of 800 g of sugar, 200 ml of water and 5 g of citric acid. 1 kg of prepared cherries lower it into the boiling syrup and bring to a boil. Then reduce heat and simmer berries for 10 minutes.

Raspakujte the hot jam into sterilized jars, roll up their metal lids. Keep cherry jam in a dry, dark place.

Jam prepared in this way retains the color, taste and aroma of cherries. It is not candy.