Rinse the sour cherries well. Remove all stalks and leaves. Throw away any rotten berries. Remove the stone. I use a small, sharp knife to tilt it out – you’ll figure it out very quickly.
Add the sour cherries and sugar to taste to a bowl. How much sugar you’ll need depends on how sour the berries are, and personal preference. I usually weigh my stoned sour cherries and add an equal amount of sugar – usually around 700-800 grams. Cover and leave in the fridge for 24 hours.
The next day, add the cherries along with all of the juices to a pot. Bring to the boil, lower the heat and leave to simmer for 20 minutes.
Add lemon juice to taste, and more sugar if necessary. Leave to simmer for another 5 minutes.
Pour the ready jam into sterilised jars. Twist the lid properly and leave upside-down until cool. Transfer to the fridge, where it’ll keep for weeks, perhaps even months, given your jars were properly sterilised and sealed.
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