Pitted cherry jam and gelatin
In almost every home, cherry jam leads the list of popular preparations for the winter. Every housewife has her own recipe. I like to cook it without stones and gelatin. Yes, it is a long and laborious process, but I love to spoil my family.
Step by step cooking recipe
Rinse the cherries, remove the pits with a pin or a special device.
Pass the cherries through a meat grinder or chop in a blender.
Pour the workpiece into a saucepan with a thick bottom, add water and cook for 20 minutes over low heat.
Pour sugar, citric acid and boil for another 30 minutes.
Arrange the finished jam in sterilized jars and roll up.
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