Классическое вишневое повидло без косточек на зиму

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.

The Council

Depending on the varieties of cherry jam will turn red or purple.


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