Pitted Cherry Jam

1. 1 Sour cherries≈ $12.00 per kg 400 g
2. 2 Sugarpack 1 kg ≈ $1.60 400 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Sort the cherries, wash them, and pit them with a cherry pitter or a hairpin, saving any juice that runs out.

2. Put the cherries and juice in a preserving pan, add 400 g sugar², and leave for 3–4 hours.

3. Set over low heat, bring to a boil, and cook for 15 minutes, skimming off the foam; remove from the heat and cool for 6–8 hours.

4. For the second cooking, bring to a boil and cook for 10–15 minutes; check doneness by dropping syrup onto a cold saucer: it should hold its shape and not run.

5. Sterilize a 0,5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Pour the hot jam into the sterile 0,5 l jar up to the shoulders and seal at once; turn the jar upside down, wrap it, and leave to cool for 24 hours.

7. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 1 month.