Confiture de cerises

Ingredients

• Cherries, stoned
• grammes loaf sugar per kilo of fruit (weight for weight if the fruit is not very sweet)
• /2 litre redcurrant juice
• Water, to dissolve the sugar

Instructions

1. Stone the cherries.
2. Weigh 750 grammes of loaf sugar per kilo of fruit — weight for weight if the fruit is not very sweet.
3. Put the sugar in the pan, moisten it with water to dissolve it, and boil 5 minutes, skimming well.
4. Add the cherries and half a litre of redcurrant juice.
5. Drive the cooking over a fierce fire until the degree of cooking is seen.
6. Skim carefully as the fruit begins to boil: the scum would cloud the jam and can cause fermentation.
7. The redcurrant juice assures the consistency and shortens the cooking, which keeps red fruit's natural colour.