White cherry jam

Although it is not so easy to extract juice from white cherries, it is cleaned once or twice. We separate the pulp of cherries from the seeds. We transfer it to a volumetric container filled with water. Add a few pinches of salt and a little vinegar, so the cherry jam will come out beautiful, and most importantly, we will get rid of possible worms.

We keep the cherries in water for several hours, and then drain the liquid, and put the cherries in a vat with boiling syrup. For the syrup, we need a liter of water and a couple of kilos of sugar. We will be cooking it some time later, after the start of soaking the berries.

By the time the cherries need to be poured into the syrup, it should already be boiling. It's okay if you decide to delay cooking the syrup, and start it by the time the processing of berries is over.

The subsequent cooking will take us no less than three days. During this time, we have to cook the syrup 2 times a day. Better – in the morning and evening hours. First bring to a boil, give 10 minutes, stirring, then stop cooking, and let the mixture cool. On the evening of the third day, after the end of cooking, we pour the jam into the prepared jars, seal it, and arrange it in our pantry.