|Jelly and other desserts|
Ripe cherries are rinsed with cold water and thrown back on a sieve or colander for water drainage. After that, the cherry is poured into a pan and pounded; the crushed cherry is secondarily laid out on a sieve, pressing lightly with a spoon; The squeezes are poured with water, brought to a boil and decant. In a pure broth put sugar, soaked gelatin and cherry juice. Cook the syrup until the gelatin is dissolved, remove from heat and filter.
Cherry – 4 tbsp., Sugar-1 st., Water – Z., gelatin -1 tbsp. a spoon.