Put 1 kg of cherries in a saucepan and puree with a hand blender.
Add the preserving sugar and cook for approx. 5 minutes (jelly test).
Finally, add a sachet of Kirschrum, according to taste.
Fill the cherry jelly into glasses while still hot and screw down immediately.
Preparation Tip:
The jelly fits classically on bread and pastries, as well as in cakes and pies, but can also be served with spicy dishes.
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