Description
The abnormally hot summer leads to unexpected consequences. We still sold relatively cheap cherries, I freak out just black currant. The black currant jam I don't like it too sour for my taste. Saw in the Internet this recipe and decided to try it. It turned out very well: cherry is very ennobled and balanced taste of the jam.
Ingredients
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Cherry
750 g
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Black currants
500 g
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Sugar
600 g
Cooking
Berries to sort, wash, clean the cherries and kernels.
Folded in layers in a bowl: first layer - black currant+sugar
The second layer - cherries+sugar, etc.
Cover and leave overnight. In the morning the resulting juice pour into a saucepan and cook over low heat until thick. When the syrup is cooked, pour it into a basin with akadamie, bring to boil on a slow fire. To shift the jam into the prepared jars. For the best storage on top, close the jam paper discs, soaked in cherry liqueur or vodka.
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