Cherry Preserves

Ingredients

• 1 kg sweet cherries
• 1 untreated lemon
• 1 cinnamon stick
• 500 g gelification sugar (2:1)

Instructions

1. 1.

   Wash the cherries, pit them, and place them in a large pot. Wash the lemon hot, dry it, and cut off a thin piece of peel, preferably without the white pith. Add the cinnamon to the cherries and mix in the sugar. Let everything steep closed for at least 1 hour.

2. 2.

   Then bring to a boil while stirring and simmer gently for about 4 minutes. Perform a gel test, remove the cinnamon and lemon zest, and roughly puree the jam. Immediately pour into clean jam jars, seal them, and let cool.