In order not to boil cherry jam for hours and preserve the benefits of the berry, you can go for a little trick. A couple of spoons of pectin is an excellent thickener for berry and fruit preparations. I tell you how to use it correctly.
Step-by-step cooking recipe
Remove the stones from the cherry and pass the berries through a meat grinder.
Mix pectin and 3-4 tablespoons of sugar.
Add the rest of the sugar to the cherries, bring to a boil and boil for 10 minutes.
Add the pectin, stirring, and boil for another 5 minutes.
Roll up the jam for the winter in sterile jars.
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