Fragrant cherry jam without seeds, slightly jelly-like due to the use of agar-agar, is suitable as a separate dessert, or as a filling in pies, croissants or even cakes. The berries do not lose their shape and have a pleasant sweet and sour taste.
Step-by-step cooking recipe
Wash the cherries and separate them from the seeds. Cover with sugar and leave for 40 minutes to let the berries juice.
Put on medium heat. Constantly stirring the jam, bring it to a boil. Add citric acid and agar-agar. Mix well and cook for another 5 minutes.
Pour the jam into sterilized jars, roll it up and put it to cool in a dark cool place.
Did you like the recipe?
0 comments