Pitted Cherry Jam

1. 1 Sour cherries≈ $12.00 por kg 400 g
2. 2 Sugarpacote 1 kg ≈ $1.60 400 g

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

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.