Carefully stone sour and sweet cherries* without marring the berries, put them in a coarse sieve, and douse them with cold water and ice. Use
Or, after sprinkling the berries into the syrup, cook them for a short time, pour them out into a stoneware bowl, and set aside overnight. The next day, carefully pour off the syrup. Bring it to a boil, sprinkle on the berries again, and finish cooking. Pour the jam into a stoneware bowl, cool, and transfer to a jar, etc.
Or, after rinsing the berries with water and ice, transfer them to a stoneware bowl and cover with a thick syrup that has been boiled and cooled. The next day, pour off the syrup, bring to a boil, sprinkle on the berries, and cook until done.
*Vishnja (Prunus cerasus), the ordinary Russian word for cherry, is a sour cherry, also known as the morello cherry. Chereshnja (Prunus avium) is much sweeter and is known as the mazzard or sweet cherry. Since
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