Cherry jam with pits

Lay out the necessary products needed to prepare cherry jam with pits.

Rinse the cherries thoroughly and remove the stems from the berries. If there is any suspicion that the cherries might be wormy, then place the cherries in a container of salty water for some time. Under the influence of the salty water, the fruit worms will come out of the berries, and we only need to drain the water along with the 'uninvited guests'. After this procedure, rinse the cherries again with clean water.

Then place the cherries in a cooking bowl and sprinkle with sugar. Mix and leave until the berries release their juice. Pour 1 cup of water into the bowl with cherries and sugar, then place on the stove. When it boils, a thick liquid foam appears on its surface. It is not necessary to collect the foam right away. Boil for 5 minutes. After that, remove from heat and leave for 5 hours. Then, put the jam back on the heat and bring to a boil. Then, stirring, cook for 5 minutes. During cooking, the foam thickens and usually gathers closer to the center of the bowl. Now it will be easier to collect the foam, which we do. After that, again remove from heat for 5 hours of infusion.

Put the jam on the heat for the third time. Again, boil for 5 minutes, removing the foam. While still hot, distribute the jam into sterilized jars. After sealing the jars, turn them upside down and leave in that position overnight. In the morning, return the jars to their normal position and put them away for storage.

By winter, the cherry jam with pits will have infused in the jars and the syrup will become thicker and more viscous.