Ingredients 2 kilos of cherries, 2 kilos of sugar and 200 ml of water (or less for a thicker muraba).
Preparation Add the sugar to a pot. Pour in 200 ml of water.
Heat on a low temperature, stirring frequently.
Stirring the Sugar Water Mixture
Wash and remove the stalks from the cherries. Add the cherries to the pot once the sugar and water has turned to syrup.
Continue to heat on a very low temperature for 2-2.5 hours. Stir occasionally. Remove any froth that appears on the surface. You will need to do this very frequently.
Serving: Once the muraba has cooked, remove from the heat and allow to fully cool. The muraba can be bottled in airtight jars and should last for 12 months or more. Cherry muraba can be served as a dessert or breakfast and can also be used as an ingredient for cakes.