4981 Cherry Jam

Method

Remove the stones from the cherries; weigh out 750 g (1 lb 10 oz) loaf sugar per 1 kg ( lb) fruit or equal quantities of sugar to cherries if the fruit is not very sweet.

Place the sugar in a pan, moisten with a little water to dissolve it and boil for 5 minutes skimming carefully. Add the cherries and 5 dl (18 fl oz or U.S. cups) redcurrant juice and cook quickly until the required degree is reached.

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