As I told you in the recipe I posted on Saturday… I made cherry jam. I don't usually make jam or jam, but I was struck by a moment of diligence that I couldn't resist. :))) Even though after that I blessed myself :)) in the end it passed.
Not making a large amount and not necessarily keeping it for the winter, I considerably reduced the sugar portion, so from the ratio of 1: 1 I reached almost 2: 1
Preparation Cherry jam:
To the washed and peeled cherries, I removed the seeds with the special part of the garlic press.
For those who make large amounts of jam, a special seed cleaning machine will be very helpful.
Put the cleaned cherries in a pan with a thick bottom, then cover them with sugar. Refrigerate for a few hours, until it leaves a little juice. Then put the pan to boil over low heat. Preferably, not directly on the flame, but on a baking sheet of eggplant and peppers.
During boiling, foam will form, which we will clean as many times as needed. When the foam no longer forms, add the lemon juice and mix lightly with a wooden spoon.
From time to time check if the jam is ready, putting the syrup on a cold plate. It would be preferable not to boil it too hard, because it will "bind" quite a long time after it cools down.
Put the hot jam in the well-washed and dried jars, staple it and turn it upside down. Cover and leave to cool.