Cherry jam with stones is incredibly fragrant delicacy. However that color of a ready dessert remained saturated, and berries - whole, it is necessary to cook it according to the special recipe.
It is required to you
- - cherry;
- - sugar;
- - the wide enameled pan or a basin.
Instruction
1. Touch cherry, remove spoiled berries, fruit stems and garbage. Wash out cherry, overturn it in a sieve or on a colander and let's water flow down. That jam turned out more homogeneous, it is desirable to select berries of one size.
2. Place berries in the capacity in which jam will cook, add to them sugar (500-700 grams on kilogram of cherry), accurately mix and leave for five-six hours. It is necessary that fruits produced juice. If you have no time to wait for the specified amount of time, then before mixing of cherry with sugar pin each berry a toothpick. In this case release of juice considerably will accelerate.
3. As soon as juice hides a pan/basin bottom on one centimeter, put capacity on slow fire (absolutely optional to wait for full sugar remelting). Having brought cherry mix to the boil, boil thoroughly it five-seven minutes, scum then remove jam from fire and leave before full cooling. Don't stir jam at all with a spoon as similar actions can affect integrity of berries. For prevention of burning of soup of times a minute shake pan/basin contents, trying to move a bottom layer of berries on a jam surface.
4. Again put the cooled-down jam on slow fire, boil thoroughly a dessert after boiling five-seven minutes then again let's it cool down completely. Repeat the procedure once again. That is in total boil thoroughly jam three times.
5. Pour the boiling jam in the hot sterilized banks, without reaching an edge of a neck of one-two centimeters, roll up banks covers. It is possible to store such jam up to 2 years, after the specified term it is undesirable to use it as stones of fruits begin to emit toxic substances.