The use of cherry pits in jam gives it a unique aroma and taste. They should not be removed because they contain a large amount of pectin, which will give the jam a density. The taste of jam can be improved by adding lemon zest or ginger.
Ingredients
- Cherry - 1 kg
- Water - 1.5-2 glasses
- Sugar - 1 kg
Step-by-step cooking recipe
Boil water with sugar and boil the syrup for 6-7 minutes.
Put the cherries in it and bring it to a boil again.
Cook the jam until thick for 40-50 minutes on low heat.
Roll it up in sterile jars.
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