It is necessary: water of 0.5 l. A cornelian cherry of 1 kg. Acid of lemon 3 sugar of 1.5 kg.

Large, completely dead-ripe cornelian cherry to clear of stones, to put in a double gauze sack, to lower it at first in boiled water, and then at once in cold water, having repeated so 2-3 times while at fruits tart flavour will not disappear. The cornelian cherry prepared thus to pour into a hot sugar syrup and to cook to readiness. In the end of cooking to add citric acid

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