Cherry Jam
Ingredients
- 2kg Black Cherries
- 8g Citric or Tartaric Acid
- 1.5 kg Sugar
Method
Remove the stones from the cherries and discard.
Put the cherries in a pan and acid and simmer until very soft, stirring to prevent burning.
Stir in the sugar over low heat until dissolved.
Boil hard until setting point is reached.
Pour into hot jars and cover.
Note
The setting of this jam is not strong and perhaps more like the consistency of a conserve.