Cherry jam

1 serving


Put the cherries, washed, peeled from stalks and seeds, in enameled dishes and, often stirring, boil for 30 minutes. Cook sugar syrup. Pour the cherries into the finished syrup and, stirring continuously, cook for another 30 minutes. If the jam curls up in a cool place, then it is ready. Add a pinch of salicylic to the finished jam. Fill the warmed jars with jam and put them in a cool place so that the surface takes up a crust. After that, the banks are tightly closed.