How to cook
Wash the cherries and remove their stems and pits. Make a syrup from the sugar and 2/3 cup (150 ml) water.
Once the sauce thickens, add the cleaned cherries. Put the jam in a suitable container on the stove to boil, without stirring.
Before you take it off the heat, add the tartaric acid and geranium. Let the jam cool.
Distribute it into dry jars. Close with caps and boil the jars about 5-7 min. after boiling point.