Cherry jam

In one saucepan, we collect cherries, sugar, and squeeze two halves of lemon into it. Boil this mixture for 4 minutes. After that, we remove the pan from the stove, and transfer the mass to a blender and grind it there to a porridge-like state.

  This gruel is our confiture. We pour it into cans, close them, and then leave it standing upside down for 10 minutes. As the time has expired, return them to a more familiar position and let them cool down. The cooled cherry jam can be eaten right now, or left for storage. It will not lose its taste even after a year!