Jelly cherries

Ingredients
2 kg cherries
800 g sugar
1/2 tsp (3 g) tartaric acid
1 tsp (5 g) pectin
1 liter of water
Method
Ripe cherries are washed and cleaned from the stems and pits, crushed and flooded with water. Boil 5 minutes. Juice strain, add sugar (to 1 liter juice - 800 g of sugar) and boil for 5-10 minutes. Dissolved pectin is added in a thin stream. Mix and boil to give the required density. 2-3 minutes before removing from heat and add the tartaric acid.
Containers:
Difficulty
Difficult
Tested
1 user
Author
vg
01 Dec 2002

Comments

This is great. Jump to lick your fingers.