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.