1. Cherry bust, remove the stalk, rinse under running cold water, give water to drain. 2. Ginger root peel, grate on a fine grater. 3. Cherries fold in a bowl for jam, add 1/3 of the sugar and let stand to cherry juicy.

4. To add to the cherries grated ginger, put on fire and on medium heat, heat cherries to low simmer. Add the remaining sugar, the fire abated and cook the jam for five minutes, gently stirring and removing the resulting foam. 5. Remove the cherries from the heat and allow it to fully cool down. 6. Again, to put the cherry on flame, bring to boil and cook on low heat for five minutes, then remove jam from heat and allow to cool completely. 7. For the third time to bring the cherries to a boil and cook over low heat, gently stirring occasionally, 5-7 minutes, then pour jam into prepared sterile jars and seal with sterile lids.

8. Jam jars to turn upside down, wrap and allow to cool completely. Then banks put normally covers up. 9. Store in a dry dark place.