Summary

Ingredients

• g 1,150 sweet cherries, pitted
• 800 g coconut milk
• 4 packs citric acid
• 1 kg preserving sugar, 2:
• 50 ml rum, white (Bacardi)

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Instructions

1. Bring the cherries to the boil with the coconut milk and the preserving sugar. Remove the mixture from the heat and puree. Stir in the citric acid and put the pot back on the hob. Let simmer for four minutes while stirring. Then stir in the Bacardi, bring to the boil again briefly, make a gelling test and pour the mixture into glasses that have been rinsed with hot water. Cover with a lid and turn upside down for five minutes. Turn again and let cool down.
2. Store the jam in a cool, dry and dark place. This is how it lasts the longest.
3. From the recipe you get 10 glasses a 230ml.