Cherry jam

Cherries without stone cover with sugar. Warm it up on low fire without mixing until cherries will loss completely its raw taste. Just after boiling add citric acid and watch out so cherries won’t fall to pieces. Cherries should freely swim in syrup. Hot close in not big jars and put it in a cool basement. While its boiling remove with a ladle surplus of juice- after closing cherries in jars collected juice boil and close in bottles.
1 kg pitted fruits
50 dkg sugar
1 teaspoon citric acid

The recipe is from:
Firma Agro-Ekoturystyczna "Platte" Maria Jolanta Platte
Gierzwałd 45
14-107 Gierzwałd
[email protected]

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