Clean, drain and bone the
cherries, remove the stems. Put the fruit in a bowl combining with the sugar, finishing with some sugar. Cover with a cloth and leave to macerate in cool place for 24 hours. Put the macerated fruit in a casserole and heat, stir with a wooden spoon. When it starts boiling, remove from the heat after 3 minutes. Put a cloth on and leave to set for 24 hours. The next day, cook the jam for 5 minutes. Remove the
cherries with a skimmer and put in sterilized pots. Reduce the syrup on the heat for 15 minutes, pour on the
cherries and close inmediately the pots. If they have a metal cab, put face downward, allow to cool, label and store.
