You will need
    • 1 kg of cherries;
    • 250 g of water;
    • 1.5 kg of sugar;
    • 1 tsp citric acid.
Instruction
1
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.
2
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.
3
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.
4
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
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.
6
After the allotted time, pour the cooled jam into hot sterilized jars, tightly close boiled lids. Flip it upside down.
7
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.