- 1 kg of cherry sauce
- 150 ml of apple juice (natural)
- 600 g of sugar
- caster sugar
Wash cherries, cut off the pedicles, remove the stones. Place berries in the enamel saucepan. Add 300 g of sugar and apple juice (cooked from the sour apples). Boil the paste over medium heat for 20 minutes. Then add 300 g of sugar and continue to boil it. Pour hot marmalade in the jars. Powder it with caster sugar and cool. Cover the jars with plastic leads. Keep the paste in the cold place.
Enjoy your meal!