Preparation

1

Step 1

Pick the cherries and raspberries. Wash and drain the cherries. Remove the stem and then stone it. Place the fruit in a large pot and mix with lemon juice, jam sugar and tonka bean zest. Cook the fruit mixture for about 4 minutes, depending on the instructions on the package. Carry out gelling test. Pour the still hot jam into the hot preserving jars. Seal with a preserving ring, glass lid and two preserving clips. Allow to cool.

2

Step 2

You can find more great recipes in jars in our WECK LandJournal editions

For the recipe, you'll need:

Ingredients

Portions

8

Food

  • 500.0 g Sweet cherries
  • 500.0 g Raspberries
  • Juice of one lemon
  • 1.0 kg Jam sugar
  • A little grated tonka bean