2-layer jam

Ingredients for 3 servings:

• 3 cups of cherries, very fresh or frozen
• 1 packet of vanilla sugar
• 2 drops flavoring (vanilla)
• 3 cups apples, sour, not too hard, not too old
• 1 shot of apple juice
• 1 pinch of cinnamon or gingerbread spice
• 3 cups of gelling sugar (2:1), or sugar and liquid pectin
• 1 dash of lemon juice, if necessary

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Vanilla – cherry – jam and baked apple sauce

Chop the apples with the skin very finely, measure them with cups (or weigh them), and fry them in a pan. When it smells like baked apples, add a splash of apple juice (to coat the bottom) and season with cinnamon or gingerbread spice. Then puree the apples and cook with gelling sugar (2:1, half the amount of applesauce) for 5 minutes. The older the apples, the more gelling sugar and acid you need (so maybe add a little lemon juice too). At the same time, wash, pit, and measure the cherries, then bring to a boil with vanilla sugar and a small dash of vanilla flavoring (butter vanilla). Cook for a long time with half the weight of the cherries in gelling sugar, stirring constantly. If you can’t tell when the jam is set, place a small plate in the freezer and add a dollop every four minutes. When the jam no longer runs off the plate, it’s ready. Pour the baked applesauce into clean, hot jars while it’s still hot (preferably straight from the dishwasher or oven), pop any air bubbles with a toothpick, and pour the vanilla-cherry jam over the top (or vice versa). Close the jars tightly. Mason jars or old jam jars are suitable for this. Notes: Both jams should cook at about the same time! After half a year, the cherry jam on top will sometimes have a reddish color to the baked applesauce on the bottom. The portion sizes above are only approximate, as everyone uses different sized jars. Making jam isn’t an exact art.