Cherry jam: why you don't need to skim off the foam during cooking

In the process of making jam, a characteristic foam appears on the surface. Most housewives are used to removing it. But you shouldn't do this, as it plays an important role and helps to achieve the perfect consistency.

Food blogger Myroslava Krutii explained on her Instagram page why you shouldn't remove the foam from the cherry jam and shared a simple recipe for this type of preservation.

According to the expert, you don't need to remove the foam from the jam, because it is a so-called natural thickener. Simply put, the foam makes the jam homogeneous and gives it a rich thickness.

Ingredients:

• cherries
• sugar

Method of preparation:

1. Wash and pit the cherries. Pour into a thick-bottomed saucepan or a large frying pan and put on fire.

2. Cook until the mass becomes thick.

3. Add sugar in the same amount as the cherry mass. Bring to a boil and remove from heat.

4. Pour the jam into sterile jars and close with sterile metal lids.