"I always hide my sour cherry jam in the far back of the cupboard because they always go after it first."
How to cook
Wash the sour cherries, remove the stems and pits, sprinkle with the sugar and leave to sit for 12-16 hours. Then boil them on medium heat, remove the foam using a wooden spoon.
Near the end of the boiling, add the glucose and citric acid and boil to the necessary density. After removing the jam from the heat, add the vanilla - can be substituted with geranium.
Put the finished jam into jars, seal with caps and store in a dry and dark place.