White Cherry Jam

The cherries are washed and peeled. After that, weigh them and prepare the equal amount of sugar for the amount of cherries weighed.

I do not recommend making more than 2kg of jam at a time, it is not the same taste.

Cut the lemon in half, squeeze the juice well first and pour over the prepared cherries.

Cut the other half of the lemon into small, thin pieces, along with the peel, and add it over the cherries.

Put 200ml of water in a saucepan or kettle, when it starts to boil add 1 kg of sugar (this for 1 kg of cherries, if you have less or more cherries change the proportions respectively)

You will notice at first that the sugar melts harder but as it starts to boil it will become a fairly bound syrup. Let it boil for 10 minutes on medium to low heat.

In 10 minutes, add the prepared cherries to the syrup, stir and wait for it to start boiling.

Let them boil for 5 minutes, then turn off the heat and now follow the most important steps:

- necessarily leave the pot with the jam uncovered, or covered only with a sieve or gauze - which will let it "breathe"

- let it sit in the pot for about 24 hours until the next boil

After 24 hours, boil the jam again for 10 minutes, turn off the heat and leave for another 24 hours in the same conditions.

This is what the jam looks like before the 3rd boil, so:

- in the third round, boil the jam for another 10 minutes and put it so hot in dry and clean jars

I recap - the jam is boiled in 3 rounds of 24 hours break between them, that is 2 days.

Although it seems more complicated, you should know that it is not - I really call it the "convenient" method of making jam - you boiled it a little and left it .. :)

But I guarantee you will have a special sweetness - aromatic, bound, beautiful and delicious - no chemical will make such a consistency and color.

For simple cherry jam, I would recommend using only lemon juice - put the rest of the lemon pieces only if you like the taste in the jam.

Good appetite!