Cherry seedless jelly jam

Cherries for jam should be selected ripe, juicy, without rotten areas. The more beautiful and tastier the berry is, the tastier the jam will turn out in the future. Cherries should be thoroughly rinsed under running water and dried by throwing them on a large sieve or colander. Next, you need to extract the seeds from the berries. You can use a special machine for this, which will allow you to quickly and easily prepare cherries for jam. But if there is no such machine, you can manually pull out the bones from the berries.

Pour gelatin with clean drinking water at room temperature and leave for a while until it swells.

Place the prepared berry in a saucepan and cover with sugar. It is best to take a wide dish for cooking jam (a saucepan or an enameled basin). In this case, the liquid from the berries will evaporate faster, and the jam will turn out to be thicker and of a homogeneous consistency.

Put a saucepan with cherries on a slow fire and cook until the sugar is completely dissolved.

Heat the swollen gelatin over low heat, stirring constantly. In any case, do not bring to a boil! As soon as the liquid with gelatin becomes homogeneous, pour it into a saucepan with jam. Mix all the ingredients well together right away until the jam is frozen. After complete dissolution, remove the pan from the heat.

Prepare glass jars for rolling. Rinse them well with detergent or baking soda. Sterilize them over steam or in the microwave. Boil the lids separately.

It is best to roll up such jam right away, until it freezes and turns into a jelly-like state. It should be stored in a refrigerator or other dark, cool place. Such a billet is stored for a long time, but, as a rule, it ends quickly, as it turns out very tasty :)

Delicious blanks!