CHERRY JAM


Ingredients
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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