Recipe: Guigne Jelly

Name: Gelée de guignes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Gelée de guignes pour une dizaine de pots :3 kg de cerises pas trop sucrées de variétés mélangéessucre le même poids que celui du jus récoltéLe jus de 3 citrons40 cl d'eau

By ivan ★ ★ ★ ★ ★ 4.4/5 (13 reviews) Desserts

Prep 15 min

Cook 30 min

Total 45 min

Guignes, also known as sour cherries, are a variety of cherries recognizable by their firm flesh, sweet taste with a slight acidity, and dark red color. These fruits are often used in the preparation of jams, desserts and beverages thanks to their distinctive flavor profile

Ingredients

Guigne jelly for about ten jars:
3 kg of not too sweet cherries of mixed varieties
sugar the same weight as the collected juice
The juice of 3 lemons
40 cl of water

Step-by-step directions

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!

Chef Patrick's Comment

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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