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Pitted cherry jam recipe. Source: Pixabay
As soon as the cherry season begins, the first thing housewives do is make jam. To make it thick and transparent, it is not necessary to use certain thickeners: gelatin, agar-agar or starch. It is enough to know the necessary proportions of sugar and some of the nuances of cooking.
Food blogger Lilia (lileklilek2) shared a recipe for thick pitted cherry jam on her Instagram page.
Ingredients:
- cherries
- sugar
Important: To make the jam not look like compote but thick and with a clear syrup, you need to use at least 70% sugar. A good proportion is 1:1.
Method of preparation:
1. Wash and pit the cherries.
2. Pour the cherries with 1 kg of sugar. Leave to let the juice run.
3. As soon as the cherries are juiced, bring them to a boil. Then drain off most of the juice.
4. Add the rest of the sugar to the cherries.
5. At this stage, bring the jam to a boil 2 to 4 times, letting it cool completely after each time. The last time you need to boil for 5 minutes and pour it into sterile jars when hot.
