Jam or cherry jam
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Peel the cherries and remove the seeds. Boil them. if foam forms, take it and let it boil over low heat until it decreases and thickens. Towards the end we put the fructose and let it boil until it stays brown. If we want we can put fixed gel, so that the jam is more gelling, like the one from the trade. I made 10 kg of cherries
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