This recipe yields 8 jars of 125 mL.
Ingredients
- 2.2 lbs (1 kg) cherries
- 3-1/2 cups (800 g) sugar
- Juice from 2 lemons
Steps
- Wash, sort and pit the cherries. Place in a salad bowl.
- Add the sugar and lemon juice and let stand for 1 hour.
- Cook in a saucepan for 40 minutes, skimming the scum that forms during boiling.
- Check if done by placing a spoonful of jam on a plate and letting it cool. When you tilt the plate, the jam should not run.
- If it is still runny, continue to boil and test again.
- Remove from heat when ready and preserve in jam jars.
