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Cherry Pulp or Sour Cherry Pulp in Sugar

6 servings

Ingredients

• 1 kg dark red sour cherries (Morello cherries)
• 1 kg sugar

Instructions

1. Cook the destemmed, pitted sour cherries in clarified, slightly reduced sugar for fifteen minutes, skimming as you go; use 1 kilogram of sugar for 1 kilogram of cherry pulp.
2. Let stand in a porcelain bowl until the next day.
3. The following day, drain the juice well, reduce it briefly, and skim well again; finally, cook the cherries for a few more minutes without stirring.
4. On the third day, you can boil the juice again, but this time without the cherries.
5. Fill into jars when slightly cooled and seal them.

Modernized from a treasured 19th-century German cookbook.