Harvesting with a delicate aroma, dark color, sour taste.
- cherry 4.5 kg
- sugar 2.7 kg
- water 1 l
- citric acid 4 g
+ 4 hours
- Rinse the berries, sort and remove seeds.
- Cherry mince.
- Put into a saucepan, add water, add sugar.
- Cook the jam over medium heat, time to two hours.
- Add citric acid and continue to boil until thick, at the end of cooking fire to increase for five minutes.
- Put the weight in the jars, roll up.
Depending on the varieties of cherry jam will turn red or purple.