Preserved Cherry Groats with Agar-agar

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	40 mins
Total Time	55 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Put the cherries together with the sugar and a few turns of the vanilla from the grinder in a saucepan. Add about 100 ml of water. Bring everything to a boil.
Fill two preserving jars to the brim with boiling water. Boil the gums or twist-off glasses for at least 5 minutes.
Mix 100 ml of water with the agartine. This works best with a small whisk.
When the cherry mixture boils, add the dissolved agartine while stirring. Let the mixture simmer for at least 4 minutes.
Pour the hot water out of the glasses (be careful!) And pour in the still hot groats. Immediately close the jars with elastic bands and clamps or twist-off lids. Place the jars in a canning machine and fill the kettle up to 3/4 height with hot water. Boil the groats according to the instructions at 80 degrees for 30 minutes.
Remove the glasses while they are hot (preferably with a glass gripper) and let them cool down.
Great vanilla sauce goes well with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.