Cherry Jelly

Ingredients

• 1 kg cherries
• 1 lemon
• 500 g gelatin sugar (2:1)

Instructions

1. 1.

   Wash the cherries and drain them in a sieve. Pit the cherries, add 400 ml water to a pot and simmer for 10–15 minutes. Then puree and strain through a muslin‑lined sieve, catching the juice. Let it drain overnight. The next day squeeze out the cloth until no more juice leaks.

2. 2.

   Rinse six twist‑off jars hot and let them dry.

3. 3.

   Squeeze the lemon. Add cherry juice to water to make 1 l and pour into a pot with lemon juice and gelatin sugar. Heat while stirring, then simmer for 4 minutes until sparkling. Fill the prepared jars to the brim, seal tightly and place upside down for 10 minutes. Turn upright and let cool. Store jelly in a cool, dark place.