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

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.

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.