Cherry jam recipe.

Preparation description:
Cherry jam can be made with or without pits, but pitted jam is considered to be of higher quality. Choose the following varieties of cherries for jam:
Vladimirskaya (Roditeleva), Shubinka, Zakharyevskaya, Turgenevka, Zhukovskaya, Podbelskaya and Anadolskaya.

Cooking:
Pitted cherry jam. Remove pits from cherries and place in a bowl. Sift the sugar through a sieve and sprinkle over the cherries. Let stand 2-3 hours. Transfer the mixture to a bowl for cooking, washing off the remaining sugar with 1 glass of water. Cook over low heat, stirring with a wooden spoon, until the sugar dissolves in the cherry juice. When sugar dissolves, increase heat and bring to a boil. Then the basin should be removed from the fire 2-3 times, mixed in a circle and the resulting foam removed. Make sure that the jam does not burn – for this, cook it over medium heat.

Cherry jam with pits. Prick the cherry in several places. Put the cherry in the cooking bowl. Prepare syrup from water and 800 g of sugar. Pour the cherry with the resulting hot syrup. Let stand 3-4 hours. Then bring to a boil and cook for 5-7 minutes. Remove the cherry from the syrup and continue to cook it for another 5 minutes. Return cherries to syrup, add remaining sugar and cook, stirring, until sugar dissolves. Boil the jam until tender, like pitted cherries.

Ingredients:
cherries – 1 Kilogram (pitted jam)
sugar – 1.2 Kilograms (pitted jam)
cherries – 1 Kilogram (jam with pits)
sugar – 1.2 Kilograms (plus 800g) jam with pits)

Servings: 4