Tard cherries, haven't made jam in years

She brought cherries. The most of them are with her.

I shouldn’t let the cherries spoil, and it's not fair to my sister to let them sit and decompose in the heat. The worst part will obviously be the pitting. You can’t get around that. Cherry pitting truly defines the phrase no pain, no gain. It will run down your hands and you may wonder if buying a store jar of cherries was good or just work you've given to yourself.

.aking jams may be easier if you use store bought jar cherries, but they are packed with sugar and to me, they have a little amount of acidity that will make my throat tickle a little. You won't use too much sugar for it. Let me let you in a little secret, I like to avoid adding sugar to jam and with little sugar, you get to enjoy more of the fruit. It will be sweet, with that big hit of acidity, I hope you are ready for it. I also have a plan to kick us off for the process by adding 2 cups of sugar. I hope you enjoy the aroma of fruit that will steam and fill the kitchen because that's what you're getting.

Having some blood and fruit off my fingers will probably happen before the jam is even done. I'm far from a professional so I don't bother doing these things. My sister just gave me extra work for such a bust Wednesday.

At the time when the pot is heaving, you have to watch it if you are distracted for even few seconds, the forming gel can burn and ruin the pan you love most. Once it coats the spoon perfectly, it is off the heat. I will ask my sister for some fancy jars for the sauce, the old glass jars I find in the cupboard are better.