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Wash the cherries and remove the seeds.
Put it in the jam pot, pour the sugar on top and leave it in the fridge until the next day to leave the syrup.
The next day put on high heat until the sugar melts and then on the right heat for about 2 hours.
From time to time the formed foam is taken.
Near the end, add the juice from a lemon.
Boil to the desired consistency (drop test on a cold plate).
Put the vanilla sugar, remove from the heat, take the foam very well if there is any left.
Put, hot, in jars washed and sterilized in the oven also hot.
Put the lids on and turn back on the lids for 10 minutes.
They are put in towels for cooling.
After complete cooling, label and place in the pantry.