The word "jam", literally translated from French, means "candied". It can be prepared from a variety of seasonal berries and fruits — strawberries, raspberries, apples. Very popular confiture of cherries, the recipe is extremely simple. In season it can be cooked in large quantities and then enjoy the treat all winter. He is good in desserts, just in time for tea. Cherry jam can even be used as a base for the preparation of various sauces for red meat. And all this thanks to the very special taste and acidity, which gives the berry. Cherry is a natural antibiotic. Promotes blood renewal and prevents the growth of cancer cells. Strengthens the heart muscle. And due to the high content of magnesium and zinc in it, which are not destroyed by temperature, it is necessary in the diet of both men and women. Therefore, cherry jam is not only extremely tasty, but also a useful delicacy. It is necessary to take into account only one thing — the sugar content in it is high, but in the cold season, especially for people engaged in mental work, it is extremely necessary to feed the brain. Ingredients: Cherry — 1 kg Sugar — 600 grams Pectin — 10 grams For the preparation of the classic cherry confiture this short list of ingredients is enough. But if you want to diversify the taste, you can safely experiment with spices. For example, add a vanilla pod, cinnamon stick, a few stars of anise or orange zest during cooking. Spice should choose any one, to accentuate the taste of cherry, and not to kill it completely. Preparation From this amount of ingredients you will get 1.5 liters of finished jam. Start cooking it with the choice of cherries. Berries require large, Mature to their bone well separated. If the cherry grows in your garden — collect it in the afternoon in Sunny weather, then it will be sweeter. We sort out the cherries, wash them and let the water drain completely. Then proceed to the process of extracting the bones from it. For jam remove them is highly desirable, although some do not. But in this case, it will be impossible to use the delicacy for making desserts or sauces. Keep in mind that if you will remove the bones, the berries need to take 10% more. You can extract them with the help of special gadgets, or the old-fashioned pin. Shift the pitted cherries into a plastic or enamel container. Fall asleep in the berry 500 grams of sugar and let stand for 3-4 hours. Just do not forget to cover it with a clean towel or gauze, so as not to attract flies. During this time, the berry will let the juice and soak. Shift the contents into a container in which the jam will be cooked. Put on medium heat and bring to a boil. After that, make the heat minimal and cook for 5 minutes, stirring occasionally and constantly removing the foam. It's pectin time. You can buy it in online stores, and in retail networks, it is also sold. Especially common in stores specializing in healthy eating. Mix pectin with the remaining 100 grams of sugar and send it to the cherry. All mix thoroughly and cook on low heat for another 5 minutes. Banks can be sterilized in any way you have tested. Suitable as an option over steam and in the oven. For confiture, it is best to choose small jars, with a maximum volume of 0.5 liters. Fill cans with hot jam, they are clogging tightly and let it cool down completely. It can be stored at room temperature in a dark place. Therefore, after cooling, they can be removed to the pantry or closet. But once opened, the jam should keep in fridge and eat within 2 weeks. Therefore, it is best to use small jars. Why jam from the cherries for this recipe is cooked so little? The secret is to use pectin. It acts as a natural thickener, so it is not necessary to boil the delicacy for a long time. And for 10 minutes from the moment of boiling cherry fully prepared.