INGREDIENTS, Cooking: 50 ′
• 1 kg of sour cherries (with or without stone)
• 1 kg of granulated sugar
• ¼ teaspoon of vanilla (or 1 stick)
• The juice of ½ lemon

PREPARATION
It is possible to prepare this jam using sour cherries with or without the stone. The method of preparation is the same. In the second case, their consumption will be more suitable with tea, as an alternative to sugar.
Arrange the sour cherries and sugar together in a preferably enameled pot. Cover and let it rest overnight.
The next day, place the pot on the stove and let it boil.
Remove the foam that will form on the surface with a slotted spoon, lower the heat, pour in the lemon juice and continue to simmer for 35-40 ', until a syrup is formed sufficiently thick to remain attached to the spoon.
If after 50 'the syrup is still too liquid, separate the fruits from the syrup and let it boil for a few more minutes until it thickens to the right point. Finally add the vanilla.
Put the sour cherries in clean and dry glass containers with their syrup. Store in the refrigerator or in a dry and cool place.
The cherries preserved in this way can be eaten at breakfast or as a snack with bread and butter or with plain yogurt as a dessert.