Pitted cherry jam: how to make thick and transparent without gelatin

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.