| Cook Time | 40 minutes |
| Servings |
Ingredients
- 100 gram Fresh juice Cherry
- 100 milliliters Water
- 150 gram Sugar
- 20 gram Gelatin
Ingredients
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Instructions
- Gelatin pour fresh cherry juice and leave to swell for 1 hour.
- Sugar cover with water, bring to a boil and cook 3 minutes, stirring constantly.
- Remove from heat, immediately add the swollen gelatin (1 hour later). Stir until it is completely dissolved.
- Pour into molds (I have for cupcakes), cool to room temperature and put in the refrigerator to the marmalade froze (my marmalade was in the refrigerator for 2 hours). From this number of ingredients is obtained 3 helpings. To jelly was easier to get out of the mold, its bottom should be a couple of seconds to lower in hot water (I got a spatula). Here's a delicious dessert we did it! Cherry juice is clearly felt and adds flavor. A color-rich, bright, summer-instantly uplifting.
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