You will need
- 1 kg of cherries;
- 250 g of water;
- 1.5 kg of sugar;
- 1 tsp citric acid.
Carefully wash the berries. It is better to soak in cold water for 15-20 minutes and then rinse with large quantities of running water.
Remove all pits from cherries with the help of costoclavicular. There are mechanical and electrical devices for removing pits from the fruit. If you don't have such a device, use ordinary pin or blunt end of a metal pen. But manual removing of the seed will take longer and will result in the loss of juice.
Sprinkle berries and sugar in an enamel pot and leave at least 3-4 hours. You can pour the cooled cherry syrup made from water and sugar.
Pour candied cherries in a bowl or saucepan and place on low heat. Cook for 15 minutes, remove from the heat 2-3 times to infusion of jam. Don't forget to remove the formed foam. With a large boiling pan and bring to full readiness.
5 minutes before end of cooking add citric acid. Berries finally satiate the sugar syrup, soak the jam at room temperature for another 6-8 hours after boiling, before you start repasovane banks.
After the allotted time, pour the cooled jam into hot sterilized jars, tightly close boiled lids. Flip it upside down.
Cherry jam can be poured into jars and hot. This will separate the fruit from the jam through a colander, pour them into jars, boil down syrup. Then pour cherry syrup fruit in jars. Jam can be sealed.
Cherry jam with seeds is cooked a little harder than without them because the syrup is slowly absorbed into the fruit. If you try to cook quickly, the juice from the fruit will go into the syrup, and the fruit will shrivel. To prevent this, pierce the cherries first, then, pour the hot sugar syrup, and then you can jam.