The recipe I decided to put when I tried the result was a set of products from what is left :) Take a cherry and detachable from the bones until fill up to the top 3l of the bottle (the Bank). This is the most laborious and lengthy point of the whole process..

Pour the prepared cherries into the pan in which we cook preserves, preferably wide with a thick bottom, add the sugar and put on fire. At this time fill up the gelatin with hot water and leave to swell. When our jam comes to a boil, cook them for 5 minutes, turn off and add swollen gelatin. Stir well and immediately pour in jars and roll covers. From the specified quantity of products turned out 6 half-liter jars and a small bowl (sample)

When the jam has cooled I put the jar in the refrigerator so that the gelatin is better frozen, turned out of cherry jello, pitted and in the Bank. Will winter to savor, if you don't eat before... :)