Collect the cherry, tearing it carefully, together with the stalks and leaves. Wash, drain off the water. Bones of berries not to remove. (The first batch, I cooked it pitted, not like me in appearance, and was rejected... :- ()

In a bowl for cooking jam (I have a stainless pot) to pour water and vsypav sugar, cook sugar syrup. The amount of sugar you can decrease or increase, depending on sweetness of cherries (mine were quite sour). Pour into the boiling syrup over the cherries, and again bring to boil on very low heat. Not to disturb the jam, just shake the pan! As the boil - set aside for 8-10 hours, for example, from morning to evening. In the evening bring to boil again.

You can repeat the procedure with the extract in the syrup and boil a third time, but I was completely satisfied with the taste and appearance of the cherry after the 2nd boiling. Take clean, sterilized jars with a small amount (I have 250ml) with a wide neck to make it easier to put the cherry. Carefully to catch the berries from the syrup and lay out on the banks. Then pour the hot syrup and roll up. All!

After cooling the jam, our cherries decorated freshly baked cherry cupcake and was immediately tasted by the consumers! We really liked it. The fragrance of cherry leaf added to the incredible appeal of the usual cherry jam!! I hope you will like it less. If this jam will taste children, it is necessary to warn that the cherries - with pits!