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Jelly cherries
Verified recipe!Rating: 5
Difficulty: Difficult
Verified by 1 users verified
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  • Add to shopping list2 kg cherries
  • Add to shopping list800 g sugar
  • Add to shopping list1/2 tsp (3 g) tartaric acid
  • Add to shopping list1 tsp (5 g) pectin
  • Add to shopping list1 liter of water
Preparation 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.
Published by on 1 December 2002
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# 1
(not registered)
This is great. Jump to lick your fingers.
[I cooked this]
18 Jul 2005
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