Ada PopescuBucharest, RO
Illustrator of food, birds, plants and everything in between, passionate about watercolour.
Recipes By Ada Popescu
You should take out the kernel first. Because they are quite small, a lot smaller than the avarege cherries, it could be pretty annoying, but it's worth it. When it boils you should pick up the foam that rises above. And that's it! Store in jars and you're done.
After cooking for about 25 minutes put the jam in jars and cover either with a twist-top lid or with celophane lids. Moisten the cellophane cover with a drop of water, stretch over the jar and secure with an elastic band. The moistened side of the cellophane should be on the outside.