Author’s rating: Easily succeeds – Needs a little time.
1. rinse the sour cherries, remove the stems, carefully remove the stones. Collect the juice that comes out in the process. Put the cherries with the juice in a large saucepan and mix with the sugar. Leave everything to infuse for 2 hours with the lid on.
Add the juice of one lemon to the cherries and let the mixture boil. Stir repeatedly so that the mixture does not stick. Cook the jam for about 20 minutes until it becomes viscous. Test for the right consistency: drop 1 drop of the jam onto a saucer. The small bead of liquid should not spread. If necessary, boil the amount a little more and repeat the test.
Fill the jam into jars on the spot. Close them tightly with twist-off lids. Leave the jars with the lids down for about 10 min, then turn them to the other side and keep them cooled.
* Erika Casparek-Turkish make / Gu
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