Cherry Jam

Sterilize the jars for 15 minutes at 150°C in the oven, and boil the lids for 5 minutes.

Sort and rinse the cherries in cold water, dry them, and then pit them.

Weigh all ingredients on a kitchen scale.

Mix the pectin with sugar portion #2 and set aside.

Combine the cherries with sugar portion #1 and let macerate for 3-4 hours at room temperature.

Heat the mixture to 40°C, add sugar #2 mixed with the pectin, and bring to a boil.

Cook while stirring until the temperature reaches 102°C, then stir in the citric acid and boil for one more minute.

Remove from heat and cool down to 80°C while stirring continuously.