A traditional homemade preserve with the vivid red color and sharp tartness of Cornelian cherries. Pitted fruit gives it a refreshing tang that pairs well with breakfast and yogurt.
Boil the washed Cornelian cherries with two 200 ml measures of water for about 15 minutes, until the fruit bursts and softens.
Important: Press the softened Cornelian cherries through a coarse sieve to collect the pulp and separate out the pits.
Put the Cornelian cherry pulp and sugar in a pot and cook over medium heat until thickened. Cornelian cherries set quickly; skim off the foam.
Add the lemon juice and boil for 5 more minutes. The preserves are ready when a drop on a plate leaves a trail. Spoon the boiling preserves into sterilized jars, seal, and store in a cool place.
Important: Cornelian cherries have pits. For smooth preserves, boil the fruit and press it through a sieve to remove them. This recipe contains no flour, milk, or eggs; it is plant-based and gluten-free. Spoon the boiling preserves into sterilized jars, seal, and store in a cool place.
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