Two (2) lbs of washed, pitted cherries with stems removed
1 and 1/2 cups of sugar
1/2 cup of sweet red wine or water
1/2 lemon, chopped
Sprigs of mint (optional)
Mix them all together in your enameled pot, bring to a boil and let it simmer. I let my jam simmer for 45 minutes and stirred often. I really watched that pot towards the end.
No artificial pectin was used. Once the jam had thickened, I transferred it to one (1) jar, sealed it with wax, and put it in the cupboard. 2 lbs (1 kg) of cherries yielded 1 pint (about 2 cups = 4 dl). Is it worth it?
To seal, I melt the wax in a double boiler and paying careful attention to that pot, too. I simply put a pot with the wax into another pot with water and as the latter come to a boil, the wax will melt. It does not have to be at a roiling boil. Easy does it.
It is my belief that if I put the hot jam into sterilized jars, seal them with the wax, and put the lids on, the preserves will last a long time in the cupboard. I believe that this is a safe method of conserving the jams, jellies, and preserves. Some people like to give preserves a water bath and I don't have a problem with that method. Other suggestions are welcome.
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