FRIJE

Instructions

• 1.   Rinse the cherries. Remove the stems and pits. Cut them in half. Let them macerate for 24 hours with 700g of sugar, lemon juice, and cinnamon in a large bowl covered with parchment paper in contact with the cherries.
• 2.   Mix the pectin with the remaining 50g of sugar. Pour the cherries into a jam pot, then bring to a boil. Add the sugar and pectin mixture gradually, making sure to mix everything well with a spatula.
• 3.   Cook the jam until it reaches 105°C (it is cooked when all the foam has disappeared and the bubbles have enlarged). Pour it hot into clean screw-top jars. Close them, then turn them upside down for 5 minutes to sterilize the lids. Turn them right side up and let them cool.

Nutritional information *