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Инструкции
- In a large pan dissolve the sugar in the apple pectin over low heat, stirring occaisionally to keep the sugar from sticking. Pit the cherries . Tie several of the pits in a piece of cheesecloth and crack them with a rolling pin. Add in the cheesecloth bag to the pan. Bring the syrup in the pan to a boil and add in the pitted cherries. Bring the syrup back to a boil, cook the mix rapidly for 15 min or possibly till the jellying point is reached.
- Let it cold for 15 min. Throw away the bag of pits. Stir in the kirsch.
- Ladle the jam into hot sterilized jars and seal.
