cherry piñacolada jelly

Name: cherry piñacolada jelly
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 1 kg Sour cherries; 1/4 l Pineapple juice; 1/4 l Batida de Coco; 3 TABLESPOONS white rum; 50 g Coconut flake; 4 TABLESPOONS Lemon juice; 1 kg Gelling sugar 1:1; 1 spearmint stem

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

1 kg Sour cherries
1/4 l Pineapple juice
1/4 l Batida de Coco
3 TABLESPOONS white rum
50 g Coconut flake
4 TABLESPOONS Lemon juice
1 kg Gelling sugar 1:1
1 spearmint stem

Directions

1
Wash, clean and stone the cherries. Steam cherries in pineapple juice until 200 g. Line a sieve with a gauze cloth. Pour in the cherries and juice, collect the juice. Measure out 1/2 litre of juice.
2
Mix carefully with Batida de Coco, rum, grated coconut, lemon juice and jam sugar in a large pot. Wash the mint and remove the leaves. Stir in mint and pitted cherries. Bring to the boil while stirring, then boil for 4 minutes until bubbly.
3
Skim off any foam that has developed. Pour it still hot into carefully cleaned glasses and close them well.