Cornelian Cherry Jam
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
6
- Ingredients
- 1300 grams Cornelian cherry
- Cabbage (n. B.)
- 1 pkg Gelling agents (3: 1, gram for each 350 sugar and 1 kg of fruit)
- 1 Tbsp Ascorbic acid
- 350 grams sugar
Preparation steps
1.
Rinse the cherries and put in a pot of hot water. Bring to a boil, stirring constantly until soft, about 10 minutes, and strain through a sieve. Weigh the pulp and fill with cherry juice to measure 1 kg (approximately 2 1/4 pounds).
2.
Combine the gelling agent, ascorbic acid and sugar in a bowl. Place the fruit pulp in a large pot, bring to a boil and stir in the sugar mixture. Return to a boil and cook for approximately 5 minutes, stirring constantly. Pour into hot into jars and seal tightly. Invert jars and allow to cool.
Tip: To preserve the marmalade for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
