'Piña Colada' cherry jelly
- 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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