Remaining after the juice mass immersed in boiling sugar syrup (1 kg of sugar and 4 cups of water to 3.5 kg), heated to 85 ° C and can withstand 8 min. Outputs of syrup filter through a colander or sieve in a sterilized jar and immediately sealed by the same. Of the remaining fruit can be cooked dried cherries or jelly.
Tuesday, December 29, 2009
CHERRY SYRUP
Remaining after the juice mass immersed in boiling sugar syrup (1 kg of sugar and 4 cups of water to 3.5 kg), heated to 85 ° C and can withstand 8 min. Outputs of syrup filter through a colander or sieve in a sterilized jar and immediately sealed by the same. Of the remaining fruit can be cooked dried cherries or jelly.
