Sour cherry jam recipe

Here is the procedure to have an excellent black cherry jam.
First of all, for 1 kilo of pitted black cherry it takes 600 grams of sugar.
Do not leave too much time between the time you have removed the stones and the sugar, otherwise it will acidify. The sugar should then be mixed well with the pitted black cherries. If you don't cook it right away, it should be put in the fridge.
After mixing it, the sugar is completely absorbed by the fruit,
it is already a fruit sweetened and partially in syrup.
In this video we see that there are more than 6 kilos of preparation, including pitted black cherries and sugar, so you have to choose a suitable pot.
It must have a capacity of more than double.
The preparation is poured into the pot and the fire is lit. For the first ten minutes over very high heat and stirring constantly with a wooden spoon.
Then you need to turn it every 5 minutes, so as not to let it stick to the bottom.
It must cook in total about an hour and a half.
The more cooked it is, the more the water evaporates, the denser the jam, the stronger the flavor.
If you like to lighten the color a little, you can squeeze a large lemon or a lemon and a half halfway through cooking and pour it in.
At this point, therefore, it can be poured into jars.
Before closing them, you must check that the rim is perfectly clean, and that it does not bother the hermetic closure of the cap. Before putting it in the jars
mix again to make sure that one part of the berry and one part of the juice are more liquid. After filling the jars you can follow two methods:
store them as they are; boil it for about 30 minutes. With this second method they last for some time.
La Cultura dell'Orto thanks Carlo for this very interesting contribution.
Its jars are perfectly sealed. No lid clicks.
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Complimenti!!!

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Grazie mille🙂