ABI cherry syrup and jam
one fly two flies ...
- Peel a cherry, mix it with sugar and citric acid, leave it to stand for 24 hours, stirring occasionally to dissolve the sugar. Then lightly strain through a strainer and once again through gauze (do not knead) add 1l of water and get the perfect cherry syrup. Got 13 liters of syrup.
- Make jam from the rest of the cherries. Put the leftovers in a pot - chop a little with a whisk mixer and you don't have to, add 2 jellies and when it boils 1 kg of sugar. I dropped 7 jars - this is a pretty sweet jam - you can use it for strudel in the winter, but then by no means add sugar to the filling.