Summary

Ingredients

• 2 bags sour cherries, pitted, approx. 1.5 kg
• 10 apples, core removed
• 300 g suar (cannin)
• anise
• cardamom
• nutmeg
• vanilla
• cinnamon
• Ginger powder
• pimento
• Clove powder

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Instructions

1. Stone the sour cherries, quarter the apples and remove the core. Then juice in a steam juicer for about 1 1/2 hour.
2. Filter the juice obtained and place in a large saucepan. Boil down with preserving sugar (can be less) and the spices and fill into hot bottles.
3. Diluted with water, the syrup tastes very Christmassy.
4. Tip for making jelly:
5. If you want to make jelly from the juice, you measure after juicing
6. 900 ml of the juice. Pour into a large saucepan and bring to the boil with 1 kg of 1: 1 preserving sugar and pour into hot glasses. Close the jars and turn them upside down for a few minutes.
7. I always put a little alcohol in the lids and swirl them out so that they are really sterile.