This recipe needs a lot of patience and time. Still this is a mere price if we consider that there is no need for any preservatives to be used. You can have a perfectly natural strawberry jam in winter.
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1. You can avoid putting salicylate into the mixture, if you use 1kg sugar for 1 kg sour cherry.
2. You can use other food preservatives instead of salicylate.
Remove the seeds from the sour cherry, add the sugar and the salicylate, stir and let it stay from one day, until the sugar has melted completely. Stir from time to time. Then take 4 jars and fill them with the cherry and close hermetically with a lid.
