Sour Cherry Jelly (Set)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g marasca or sour cherries
- g sugar
- g isinglass (leaf gelatin)
- dl water
- tbsp rum
- piece cinnamon
Instructions
- Stem and crush the cherries with a few crushed kernels; rest, then press and clarify the juice through cloth/paper.
- Boil the sugar in 2 dl water with cinnamon, strain, and mix into the juice.
- Stir in the dissolved gelatin and the rum; set as for the previous jellies.