Sour cherry jam, simple & fast
Since we had plenty of sour cherries this year, and I had no time to dig, I just cooked the cherries with the stones.
When the cherries are soft, most of the stones have come out of the cherries. After cooling down, I rubbed the whole mass with a dough card through a coarse salad strainer.
The stones with little flesh on it, briefly boiled again, and again crossed out. Since the stones were not yet "clean" enough, boiled with a good sip of apple juice, poured through the sieve and lo and behold, I had clean stones and the whole cherries were in the pot.
The mass I weighed and cooked with the appropriate amount of gelatin sugar 1: 2 according to instructions.
Fill up with brimful stuff in jars with screw cap and let stand upside down. If the glass is then opened, keep it in the refrigerator, only half as much sugar in it as in traditional jam.
Good luck trying out.
