Cherry-walnut jam

Ingredients for 1 servings:

• 1 kg sour cherries
• 500 g gelling sugar (2:1)
• 100 g walnuts, kernel halves
• 200 ml juice (elderberry juice)
• 2 sprig flowers (lavender flowers), unsprayed, alternatively 2-3 tsp dried
• 1 orange(s), untreated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the orange with hot water, finely grate the zest, and juice the fruit. Roast the walnuts in a non-stick pan without oil until they begin to smell, then let cool. Wash and pit the sour cherries. Weigh out 850g of cherry pulp, place it in a large pot, and roughly puree it with a food processor. Mix in the orange juice and zest, nuts, elderberry juice, and gelling sugar. Pluck the lavender blossoms from their stems, add them, and bring the mixture to a boil. Boil briskly for 4 minutes while stirring, then immediately fill rinsed jars to the brim. Close the jars tightly and leave the lids on for 5 minutes.