Nanking Cherry Jam (Pits In)

Cooking method

1. Step 1:

   

   Gather the ingredients for the jam — there are just two: cherries and sugar. Buy the cherries at a store or market, or pick them yourself; the main thing is that they're fresh and ripe. Rinse the cherries well under running water, removing any debris or spoiled berries, then drain them in a colander. Put the cherries in a pot or other deep container.

2. Step 2:

   

   Don't use reactive metal cookware, which can react with the berry juice and completely ruin the flavor. Cover the cherries with sugar so they're fully coated and leave them at room temperature overnight. If you have a lot of berries, layer them with sugar — a layer of cherries, then sugar, then more cherries and sugar, and so on until you've used them all. You want the cherries to release their juice.

3. Step 3:

   

   In the morning, set the pot of cherries over medium heat. Bring the mixture to a boil, stirring now and then so the sugar dissolves and doesn't stick to the bottom. As soon as the jam starts to boil, turn off the heat — you don't need to keep it boiling. Skim off any foam from the surface with a slotted spoon. Leave the jam to rest for 12 hours at room temperature.

4. Step 4:

   

   After that time, bring the cherry jam to a boil once more, again without letting it actually boil. Set it aside to rest for another 12 hours.

5. Step 5:

   

   On the third round, cook the jam over high heat, stirring constantly, and this time let it boil for a few minutes (about 5).

6. Step 6:

   

   While it's still hot, ladle the cherry jam into the jars you've washed and sterilized ahead of time, seal them, let them cool at room temperature, and store in a cool place. Enjoy!