John Myers
Ingredients for 4 servings:
- 625 g sweet cherries
- 2 class can/n mandarin(s), 375 g
- 1 tsp, leveled cinnamon powder
- some rum
- 1 kg gelling sugar, 1:1
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
simple and delicious
First, pit, halve, and rinse the sweet cherries. Drain the tangerines from the cans and collect the juice. This yields approximately 0.2 liters. Now place the cherries and juice in a saucepan and simmer for 5-10 minutes. Remove the pan from the heat, add the tangerines, and puree everything thoroughly with a hand blender. The total fruit mixture should be 1 kg. Add the cinnamon and stir in. Now stir in the gelling sugar in a 1:1 ratio. Return the pan to the heat and cook on the gelling sugar according to the instructions. Rinse the thoroughly washed jars with the rum (to disinfect). Pour the rum into one of the jars, screw on the lid, and shake gently. Then pour into the next jar, and so on. Let the rinsed jars drain upside down on a paper towel, along with the lids. Finally, pour the cooked mixture into the jars, close the lids tightly, and then stand upside down on a towel for about five minutes. Turn over again and let cool.
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