CookEat Recipe
Sour Cherry Jelly
A clear cold sour-cherry jelly with cinnamon and rum.
Method
Steps
Step 1
Gather the ingredients: 400 g sour cherries, weighed whole; 200 g caster sugar; 300 ml water, divided into 200 ml and 100 ml; 45 ml rum; 1 small piece cinnamon stick, about 2 cm; Food-grade leaf gelatine, using the manufacturer quantity for a firm unmoulded set of the measured final mixture, allowing for fruit acidity and alcohol as directed on the package; 5 ml neutral oil for the mould.
Step 2
Wash and stem the sour cherries. Remove and discard every stone without cracking it; do not add crushed stones or kernels. Crush the pitted fruit in a clean bowl, cover and refrigerate for about 2–3 hours to release the juice.
Step 3
Squeeze the fruit through a clean food-safe cloth. Let the juice settle in the refrigerator for about 30 minutes, then pass it through a fresh fine cloth or paper coffee filter as often as needed for a clear liquid. Do not press sediment back through the final filter.
Step 4
Boil the sugar, cinnamon and 200 ml water for 10 minutes over moderate heat without caramelising. Strain out the cinnamon and combine the syrup with the clear cherry juice. Bring this mixture briefly to a rolling boil, remove from the heat and let cool until warm.
Step 5
Measure the strained juice-and-syrup mixture and include the reserved 100 ml water and the stated alcohol when calculating the final volume. Choose the gelatine quantity from your specific product instructions for a firm moulded fruit-and-alcohol jelly; leaf sizes and strengths differ. Soak the measured leaves in cold water for about 5 minutes, or as their package directs, then squeeze out excess water. Warm the reserved 100 ml water gently and dissolve the soaked leaves in it without boiling. Stir thoroughly into the warm fruit mixture, then add the alcohol last. Do not boil the mixture after adding gelatine.
Step 6
Lightly coat a decorative mould large enough for the measured mixture with the neutral oil, wiping away excess. Pour in the mixture and refrigerate promptly at 4°C or colder for at least 6 hours, preferably overnight, until firmly set. To unmould, dip the outside briefly in warm water without letting water enter the jelly, then invert onto a serving plate. Serve cold, keep refrigerated and use within 3 days. This dessert contains alcohol.
Cooked it? Rate it.
Cooked 0 times