Pitted Cherry Jam

1. 1 Sour cherries≈ $12.00 za kg 400 g
2. 2 Sugaropakowanie 1 kg ≈ $1.60 400 g

Szare elementy to sól, przyprawy i składniki o wadze poniżej 30 g na słoik – zazwyczaj masz je w domu, więc nie są uwzględnione w cenie słoika. Cukier, ocet i olej od 30 g są uwzględnione w kosztorysie.

Sposób przygotowania

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.