2 1/2 cups Sugar (Cheeni)
4 cups Water
- Wash and stone the cherries and then cook in the water until tender.
- Pass through a sieve, add sugar and cook on a hot fire until the jam sets when tested on a plate.
- Remove from the fire; add a few drops of cochineal color.
- Cool and pour into a clean jar and cork it tightly.
- Serve after one day.