Sour cherry jelly

Ingredients for 1 servings:

• 1 kg sour cherries (not sweet cherries!)
• 1 packet of gelling sugar (2:1)
• 1 pack of citric acid, crystalline
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Delicious and perfect for anyone who wants to skip the pitting. Makes about 4 jars of 250 ml each.

Wash the sour cherries (only available from late June to early July – the really sour ones, the ones you can’t eat raw and that look a bit glassy!) and remove the stems. Then place them in a large pot and add enough water to just cover the cherries. Simmer until the cherries are completely soft. This takes about 20 minutes. Be careful, the mixture tends to foam! Then pour the juice through a sieve, discard the collected cherries, and measure out 3/4 liter of juice. Allow to cool, add the citric acid and gelling sugar, and bring to a boil. Bring one mint to a rolling boil, then pour into jars.