Every time I make and post a jam here I say it is my favorite. I have to say the same about this one, cause it is so delicious and so unknown to mane cultures. Bitter cherries are very common in Romania, especially for jam. Wild cherry tress with these tiny cherries are everywhere in Europe, it is just that people don’t usually pick them. This jam is no big secret, I am no expert at canning and I opted for adding very little sugar, since I refrigerate my jam and eat it fast. I do not know how long it will keep, so use you best practices for canning for adding the safe sugar ratio to fruit.
The most difficult part is not even picking the cherries, but taking out the pit. Once you are over that massacre, it is very simple.
Add sugar to taste. I added 27% ratio, so quite little.
Keep it in the fridge overnight so the fruits are infused with sugar.
Then boil in a cast iron or thick pan for maximum 1 hour on low fire.
Can in sterilized jars.
It is insanely good!
