Ingredients
  • 500 gr. of boneless cherries
  • 250 gr. of sugar
  • 30 gr. of lemon juice
  • 1 gr. agar-powder agar
Preparation
  1. In a saucepan over low heat, place the pitted cherries, sugar and lemon juice. We remove well. We put the saucepan on the fire, to the maximum that our kitchen allows us, and wait for it to start boiling. When it is boiling, lower the heat to medium heat and let it cook for 30 minutes.
  2. Before removing the saucepan from the heat, add the agar-agar. To do this, we will first dissolve the agar-agar in 3 tablespoons of cold water. Once we have incorporated the agar-agar, we will let it cook for 2 minutes, stirring continuously. Remove from heat and let cool before bottling the jam.
  3. While the jam cools, we will sterilize the jar where we will store the jam. It is important that the bottle is made of glass and with a screw closure. First we will wash the boat with a dishwasher. Next, we take a pot large enough to fit the pot with the lid. We will place a folded cloth inside the pot and on top we will place the pot and its lid. We fill the pot with water, making sure that the pot is completely full. Put the pot on the fire and let the water boil for 10 minutes. After that time, turn off the heat, remove the pot and the lid with the help of tongs, and let them cool upside down on a clean cloth or kitchen paper.
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