Cherry Jam

1 jar red sour pitted cherries in light syrup, 796 ml (2 cup cherries + 1 1/2 cup cherry juice)

1 1/2 cup sugar

1 tsp vanilla extract

One lemon juice

Place the cherry juice, sugar and vanilla in a medium sized pot. Cook for about 10 minutes over medium-low heat. Then add the cherries (if you like, cut each in two pieces) and cook for about 15-20 more minutes (total 25-30 minutes).

Add the lemon juice, cook for another 1-2 minutes and turn the heat off. Place into a clean jar and close the lid tightly. Store in a dark and cool place.

My mum has a sweet tooth, and always kept some dessert at home. She loves to eat Cherry Jam poured on top of the Ricotta Cheese or Yogurt with almond slices.

You can also serve Cherry Jam as an ice cream topping with almond slices:)

* Cherry Jam is loved in my family. That's why I always cook it for any season using cherries in a jar. It is already pitted and they taste as if freshly picked from trees:)

If you use fresh cherries, here is the recipe:

500 gr fresh sour cherry, pitted

500 gr sugar

1/2 lemon juice

Layer cherries and sugar in a saucepan overnight. The following morning, start cooking on low-medium heat. Stir until the sugar melts. Remove the scum from the surface. Cook until the mixture reaches jam consistency. Add the lemon juice 1-2 minutes before you turn the heat off and stir.