Cherry remove the bones. In the process she highlights a lot of juice here with this juice and put the cherries on a slow fire and cook. When it becomes soft, add the bananas (you can do without them, but then it will be quite sweet), and Porirua blender. I put cinnamon to enhance the flavor a little bit. In the final product, it is not noticeable. Continue to cook, stirring occasionally, on very low heat, which is. You can put the divider. Cook for a very long time, with breaks but sleep and walk almost the whole day)) Weight should be reduced about 10 times. That is why I put an ugly picture of my pots at the end of cooking: on the top strip is seen how initially it was a puree, and up to what amount is Uvarov.

But not all. After the jam will become thick enough to keep it on the fire will be dangerous to burn. Then take a bigger saucepan, put on the gas and put the tank with our jam in it. Water bath the jam safely uvarivaetsja to very dense condition. Density adjust themselves, but the thicker, the richer the taste. I here's a thick — can be cut with a knife, but not as thick as marmalade.

When everything is almost done, put in sterilized banks. I like to package them in small baby-food. Better just to take from fruit purees — broccoli, cauliflower and similar cover can absorb the smell and then give it to your jam. Do you need it? So, banks thoroughly wash with baking soda and put in a cold oven, turn it and keep the jars at 100-150 degree for 20 minutes. Cover at this time boil the water. Boiling hot jam straight from the fire put in hot jars and close the lid of the boiling water — all sterile)) is Slowly cooled under a blanket, and can be removed for storage. If everything is completely sterile, problems should not arise, but I still safer to store jam in the refrigerator. I eat it little by little, but often, so the 100ml jar may well end up per day)) Bon appetit to you!