Cover the gelatine with fresh cherry juice and leave to swell for 1 hour.

Sugar cover with water, bring to a boil and cook 3 minutes, stirring constantly.

Remove from heat immediately add the swollen gelatin (1 hour later). Stir until it is completely dissolved.

Pour into molds (I have cake), cooled to room temperature and put into the fridge to frozen marmalade (my marmalade was in the refrigerator 2 hours). From the number of ingredients obtained 3 portions. Jelly to make it easier to get from the molds, the bottom have a couple of seconds to lower in hot water (I got out a shovel).