Five pounds of ripe cherries clean from twigs, stalks and seeds. Wash.

Pour the cleaned cherries and sugar.

Thoroughly mix cherries with sugar. And leave for seven hours.

Then put the jam on medium heat. Periodically remove the foam with a slotted spoon. And so for ten minutes.

A couple of signs of readiness of the jam: *Fruits become more transparent, not float to the top, and evenly distributed in syrup. *The surface of the jam, removed from the fire quickly covered with wrinkled film. A few minutes before removing from heat the jam is ready, add 3-4 teaspoon of citric acid to the jam is sugar and kept succulent a nice view.

Pre-sterilize jars in the oven on low heat for twenty minutes.

Rinse and boil the tin lid for three to five minutes. Put a thick jam into prepared jars and roll the seaming machine. Leave until the next day. In the cooled jars of jam to glue the title and date of cooking (if desired).