Bought in the supermarket frozen cherries. Not defrosting and poured the cherries in a stainless steel bowl, peppered with layers of sugar. Put the bowl in a warm place. Several times mixed. Cherries are thawed, put the juice and looked quite appetizing.

Put on a small fire, brought to the boil and leave to stew on low heat. Cooked for about an hour. Foam by this time ceased to be formed, the cherries began to sink to the bottom, the syrup has become transparent and is a beautiful rich color.

Already cooled jam poured into a jar (keep it long, I not going). Got this bottle and another half jar.

The jam was not thick, quite runny. Cherries are a little condensed, but remained soft. The taste and aroma of the jam is clearly perceptible that it is fresh. Probably just so it disappears quickly from the table.