Bitter cherry jam, with its unique flavor, is a specialty that will appeal to even the most sophisticated tastes.
- 1 kg bitter cherries
- 1 kg sugar
- 2-3 tablespoons lemon juice
Wash the cherries and remove the stalks and the pips; use a special device or a safety pin for the latter. Make sure to use gloves and a top you won’t be sorry to stain. Place the cherries into a large bowl and add ½ kg of sugar. Mix well, and leave the bowl in the fridge for 4-5 hours or overnight. The next day, pour off the syrup that has collected in the bowl and add the rest of the sugar to it.
Boil the syrup over high heat for 15-20 minutes or until it thickens. Add the cherries to the syrup and boil the jam for another 15-20 minutes on low heat. Stir it carefully from time to time so it doesn’t burn down.
Towards the end of the boiling time, add the fresh lemon juice, which will prevent the hardening of the sugar over time.
Distribute the jam into washed and sterilized jars and close the jars tightly.