Cherry jam is a classic. But cherry jam is no worse. And especially – from white cherries, because it is also fresh, not banal. I tell you how to properly cook it without seeds, so that the household will definitely be delighted.
Step-by-step cooking recipe
Disassemble the cherry into halves, remove the bones and fill the berry with sugar.
Leave for a couple of hours, bring to a boil and boil for 15-20 minutes.
Add vanilla to the jam, boil for another 5 minutes and roll into sterile jars.
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