Rinse the cherries well, remove the tails and fill with cold water for several hours so that the worms that can hide inside the cherries come out. Then remove the seeds and pour sugar mixed with gelatin. Leave for 12 hours.
Put a pan of cherries on a slow fire and cook after boiling for 3 minutes, stir occasionally. When the cherry starts to boil, a foam will appear on this for cooking, take a pan with high sides and carefully monitor the process carefully interfering to avoid trouble.
Arrange the prepared jam in a hot form in sterile jars and roll it up. Then put the cans down with the lid and cover with a blanket until completely solidified.
Canned cherry in jelly tastes as soon as plucked in the most delicate jelly from its own juice. It is very simple and quick to prepare such a gentle jam, it will only take the insistence of the cherry to let the juice flow, and the cooking itself is quick, so the cherry will retain all its taste and shape. This jam is great for baking or just with bread or pancakes for tea. Be sure that all relatives will be satisfied with such a sweet treat.