Guinda Paste (Cherry Preserve)

Ingredients

• 1 kg guindas (sour cherries)
• 1.25 kg sugar
• as needed water (cold)

Instructions

1. Remove the stems and pits from the cherries. Place the fruit in cold water and bring to a boil; once it has boiled briefly, drain it well and pass it through a sieve.
2. Cook the cherry pulp alone, stirring constantly until it thickens. Once thickened, combine the paste with the sugar and bring to a boil, stirring constantly for about ten minutes until it reaches the proper consistency (point de gelée).
3. Transfer the preserve to glass jars. Do not seal any jar of preserve until two or three days after filling.