Currant-Blackberry Jam

Ingredients

• 1000 g sour cherries
• 500 g red currants
• 200 g black currants
• 1 vanilla pod
• 1 kg gelatin sugar (1:1)

Instructions

1. 1.

   Wash the cherries and currants with cold water and drain well in a sieve. Pit the cherries and remove pits, strip the currants from their stems; combine all in a blender and finely chop. Strain through a sieve, measure 1 l, add cherry juice if needed. Split the vanilla pods lengthwise, scrape out the seeds with the back of a knife.

2. 2.

   Mix the vanilla seeds with the fruit pulp and gelatin sugar in a large pot, let steep for at least 3 hours. Bring to a boil over high heat while stirring, simmer for 4 minutes bubbling, continue stirring. Remove from heat, fill jars full and seal immediately with screw caps.