White cherry jam

A delicious jam with an unbeatable flavor! Have you ever tried white cherry jam? The taste is wonderful and the color is lovely.

Recipe author

Servings:

White sweet cherries

Lemons

Sugar

Water

Vinegar

Table salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 5 g

Fats 0 % 0 g

Carbohydrates 88 % 38 g

155 kcal

GI: 15 / 0 / 85

Though it's not so easy to get the juice out of white sweet cherries, they're quick to clean. Separate the cherry flesh from the pits. Transfer it to a large container filled with water. Add a few pinches of salt and a little vinegar — that way the cherry jam comes out pretty and, more importantly, you get rid of any little worms. Keep the cherries in the water for a few hours, then drain off the liquid and put the cherries into a pot of boiling syrup. For the syrup you'll need a liter of water and a couple of kilos of sugar. You'll make it a while after you start soaking the cherries — by the time the cherries need to go into it, the syrup should already be boiling. It's no problem if you'd rather hold off on the syrup and start it just as you finish prepping the cherries. The cooking that follows takes a good three days. Over those days, you cook the syrup twice a day — preferably morning and evening. First bring it to a boil, hold it for 10 minutes, stirring, then stop and let the mixture cool. On the evening of the third day, after the final cooking, ladle the jam into the prepared jars, seal them, and store them in the pantry.

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