Sour cherry jam

For jam

2 kg sour cherry
2 kg granulated sugar
1/2 teaspoon lemon juice

Wash sour cherries thoroughly. Remove the pits. My usual sugar-to-fruit ratio is 1 cup sugar to 1 cup fruit for almost all jams. In a deep pot I laid one layer (one cup) of sour cherry and then one layer of sugar. Repeat this process until you use use all the fruit. Put a cheese cloth on the pot and leave it somewhere that gets direct sunlight for a day.

After a day bring the mixture to a boil and lemon juice, and bring to a boil again. Pour the jam in dry jars, close them tightly and put them on their lid. Let them sit like this for a couple days and your jam is ready. After you opened the jars, remember to refrigerate.

These ingredients yielded three jars of jam: one for me, one for my son and one for my daughter.

Next peach jam.