Sour Cherry Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg sour cherries (no sweet cherries!)
- 1 packet preserving sugar (2: )
- 1 packet citric acid, crystalline
- water
Print Recipe
Pin Recipe Instructions
- The sour cherries (only available from the end of June to the beginning of July - the really sour ones, which cannot be eaten raw and which look a bit glassy!) Are washed and the stems removed.
- Then you put them in a large saucepan and add enough water to just cover the cherries. Simmer until the cherries are quite soft. This takes about 20 minutes. Attention, the mass likes to foam!
- Then pour the juice through a sieve, throw away the cherries that have been caught and measure 3/4 liter of juice. Let it cool, add the citric acid and the preserving sugar and bring to the boil. Let a mint boil bubbly and then fill into glasses.
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