Cherry Jam with Pits and Gelatin

Cooking method

1. Step 1:

   

   Gather the ingredients for the jam. For gelatin cherry jam, it's best to use a sweet variety that's nicely ripe but not overripe. The cherries stay whole in the jam, so they should be fresh, with no dents or damage. Rinse them well under running water, picking out leaves, stems, and any spoiled fruit, then drain them in a colander. Let the water drain off and the cherries dry.

2. Step 2:

   

   Cover the gelatin with cold boiled water and let it bloom for 15 minutes. Meanwhile, toss the cherries with the sugar, set them over the heat, and bring to a boil, stirring constantly. Cook the jam for about 5 minutes, skimming off any foam that rises to the surface.

3. Step 3:

   

   Pour some of the cherry syrup into the bowl of gelatin, stir, then transfer it to a metal bowl and set it over the heat. Bring it to a boil and cook for 5 minutes, stirring constantly so the gelatin dissolves.

4. Step 4:

   

   Pour the gelatin mixture into the bowl of cherry jam and stir well so the jelly blends with the cherry syrup and soaks into the berries. Set it back over the heat, bring to a boil, then remove from the heat. Have your jars ready ahead of time — small ones work best. Sterilize them however you like, in a water bath or in the oven, and boil the lids.

5. Step 5:

   

   Ladle the jam into the jars right away, making sure the berries are covered with syrup. Seal the jars with the lids, turn them upside down, wrap them in a warm blanket, and let them cool completely. Store in a cool place. Before serving, chill a jar of the jam (or spoon some into a dessert glass) in the refrigerator so the jelly sets. Enjoy!