Recipe thick jam of cherries, pitted, which is stored for a long time without refrigeration. You can eat with a spoon and do not bother about the bones.
As a child I adored cherry jam with seeds. Could a time to eat the whole bowl. Over time, the bones in a jam I began to irritate. Then I decided that I will cook for themselves pitted cherries only.
Yes, pitting will have to spend a bit of time. But when the winter evening you pour a cup of tea, open a jar of jam, you remember with gratitude the time and not too lazy to remove the stones from the cherries.
Cherries 750 c (pitted)
Juice of 1 lemon
cherries are washed and delete branches.
With Japanese sticks delete bone. I do not throw bones, and pile up in gauze and ties.
Berries cherries with the lemon juice and a bag of bones send in a saucepan. I put on the stove over medium heat. Cook until until the berries are soft. Get out of the bag of bones.
Add the sugar and bring to boil. After boiling, cook about 20-30 minutes. The finished jam should reach 105 ° C temperature. If you do not have a thermometer, use in any way from my article - "How to check the readiness of jam”.
Another hot jam poured into sterilized jars and lids close. I get out of the dark place where they will then be deposited. This jam I keep without refrigeration.
On a note:
✔ During cooking, the jam can be very bubble and increase in volume. It is better to use a large pot
✔ If you form a foam, it should be removed. Foam contains air, which reduces the storage life of jam
✔ 3 method sterilized jars at home
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