The day before:
1 Stem, wash and pit the cherries.
2 Pour them into a saucepan with the glass of water and lemon juice. And let boil for 10 minutes.
3 Place the cherries, crushing them slightly, in a very fine strainer (chinois) or cheesecloth over a container, collect the juice overnight.
The same day:
4 The next day, weigh the juice and sugar (equal parts) and cook for 30 minutes, skimming and ensuring the jelly doesn't stick to the bottom of the saucepan.
5 The jelly is cooked when a drop of jelly fallen on a cold plate freezes immediately.
6 Pour the jelly into well-cleaned jars, seal hermetically, invert the jars and let cool for 10 minutes. Then cool the jars by storing them completely covered in ice water (20 minutes).
Your guigne jam or jelly is ready!
The practice of cooling the jars in cold water was an idea by Francis Miot, triple world champion jam maker, his method transformed the way jellies and jams are prepared. You can also adapt this recipe with blackcurrants, red currants, blackberries or blueberries.
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