1/2 kg Cherries
2 1/2 cups Sugar
4 cups Water
Cochineal color
Method
Wash and stone the cherries and then cook in the water until tender.
Pass through a sieve, add sugar and cook on a hot fire until the jam sets when tested on a plate.
Remove from the fire; add a few drops of cochineal color.
Cool and pour into a clean jar and cork it tightly.
Serve after one day.
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