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Acacia and sour cherry


By Makka's kitchen (Visit website)



ACACIA SCENTED SOUR CHERRY JAM


5 kg sour cherries
2 kg preserving sugar
1 sack Haas Quittin 3:1
1 tbsp vanilla paste
150 ml Maraschino


Wash cherries thoroughly take off the stalks and pit them. Place fruit in a bigger pot, add sugar, vanilla paste and bring to a boil. Simmer for about 10-15 minutes then add pectine combined with 1 tbsp sugar. Boil at high temperature for 1-2 minutes. Take off the heat stir the liqueur in and pour the hot jam in little preserving jars. Close them tightly and stand upside down for 5 minutes.





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