Cherry Jam

Ingredients

• 1 kg pitted cherries
• 2 stalks lemongrass
• 500 g extra gelatin sugar (2:1)
• 60 ml cassis

Instructions

1. 1.

   Clean the jars and rinse them with hot water, then flip them to dry.

2. 2.

   Place the cherries in a large pot, add the pressed lemongrass (best flattened with a rolling pin), mix in the gelatin sugar, bring to a boil, simmer for about 4 minutes while stirring, then stir in the liqueur (perform a gel test). Remove the lemongrass and fill the jars full of jam, seal them, flip them over and place on the lids for about 10 minutes. Flip again and let cool. Store in a cool, dark place.