'Piña Colada' cherry jelly

For -1 glasses of 250 ml each
  • a good 250 g cherries
  • 1-2 stem (s) Mint
  • 1/4 l Cherry and pineapple juice
  • 4 EL lemon juice
  • 50 g desiccated coconut
  • 1 kg Preserving sugar (1: 1)
  • 6 EL whiter Rum
20 minutes
light
1.
Wash, stem and stone the cherries. Weigh out 200 g of pulp. Wash the mint, shake dry and pluck off
2.
Mix cherries, cherry, pineapple and lemon juice with desiccated coconut and preserving sugar in a large saucepan well
3.
Bring to the boil over high heat while stirring. Then cook through and through for at least 4 minutes, stirring constantly. Stir in the mint and rum. Immediately pour jelly into prepared twist-off jars. Seal and let cool down inside out

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