How to cook
Well-ripened white cherries (red cherries can also be used) are washed and pitted.
Put them in a large bowl, sprinkle them with sugar on top.
Arrange a row of cherries and row of sugar and let them stand for about 10 hours.
Put them to boil over low heat, by occasionally removing the foam with a slotted spoon.
Before the cherry jam is ready, add the citric acid to it.
Wait for it to cool and pour it into dry jars.
Then sterilize the white cherry jam for 10 minutes to seal the lids.