Sour cherry jam / Vişne reçeli

I remember from my childhood, that each summer my grandmother used to prepare jams for the winter using fresh fruit of the season. Sour cherry was one of my favorites and I recall those days. We used to go to the market in Ula, Mugla on a Friday in July to buy 5 kilos of fruit and prepare the following recipe...

Cooking time:  60 minutes

Preparation time: 2 days

Ingredients

2 kg sourcherries

2.5 kg sugar

1/2 lemon

• Wash the sour cherries and clean the pits.
• In a bowl, add the sugar and let it stand overnight.
• Next day boil the mixture on medium to high heat for 1,5 hours and add the juice of lemon 10-15 minutes before you turn the heat off. The juice of the jam should drop from the spoon as seen on the below picture.
• Let it cool.
• If you like the jam thicker than it is, cover the plate with a net and put under the sun for 2-3 days.