• 1/2 kg Cherries
  • 2 1/2 cups Sugar (Cheeni)
  • 4 cups Water
  • Cochineal color


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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