Even if there is absolutely no time to deal with preparations for the winter, a couple of jars of cherry jam without seeds must be made. With pectin, it quickly turns out the desired density. The amount of sugar can be slightly increased if desired.
Step-by-step cooking recipe
Wash the cherries, peel the seeds and put them in a saucepan with a thick bottom.
Add 1 kg of sugar, cover with a lid and leave at room temperature for 1.5-2 hours.
Put the pan on a slow fire and bring to a boil.
Mix the pectin with the remaining sugar, pour it into a saucepan with jam and turn it off immediately. Cool at room temperature.
Bring to a boil again, boil for 3 minutes, spread out in sterilized jars and roll up.
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