Remove the pits from the sour cherries, bring to the boil with the water and simmer for approx. 15 min with the lid closed. Pour everything into a jelly bag or a sieve lined with a dishcloth, drain. Do not squeeze the sour cherries, otherwise the juice will be cloudy. Makes about 5dl of juice.
Put the preserving sugar, sour cherry juice, lemon peel and juice in a wide chrome steel pan and cook according to the instructions on the sugar packet.
Fill boiling hot into jars, seal on the spot, cool.
use.
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