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

  • 1 kg cherry (s), pitted
  • 1 pack agartine
  • 200 g suar
  • 200 ml water
  • Vanilla powder
Preserved Cherry Groats with Agar-agar
Preserved Cherry Groats with Agar-agar

Instructions

  1. 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.
  2. Fill two preserving jars to the brim with boiling water. Boil the gums or twist-off glasses for at least 5 minutes.
  3. Mix 100 ml of water with the agartine. This works best with a small whisk.
  4. When the cherry mixture boils, add the dissolved agartine while stirring. Let the mixture simmer for at least 4 minutes.
  5. 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.
  6. Remove the glasses while they are hot (preferably with a glass gripper) and let them cool down.
  7. Great vanilla sauce goes well with it.

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