Cherry-banana jam

Ingredients for 1 servings:

• 1 kg cherries
• 2 bananas, ripe
• 30 ml Amaretto
• 500 g gelling sugar 2:1
• 1 pack of citric acid
• 1 lemon(s), squeezed

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 4 minutes

very fruity, makes about 15 glasses of 230 ml each

I used fresh, ripe cherries from my own tree. Briefly wash the cherries in cold water and sort out any bad ones. Pit the cherries and immediately add them to the saucepan. You’ll need about 1-1.1 kg of cherries. Mash the ripe bananas with a fork and add them to the cherries so they’re no longer visible in the jam. Also add the lemon juice, citric acid, and gelling sugar. First, heat the ingredients slowly until the sugar has dissolved. I mash the cherries repeatedly, as they aren’t being pureed. Stir the mixture thoroughly until the end of the cooking time. Shortly before the end, I mash the cherries thoroughly again. The cooking time depends on the gelling sugar, so please follow the instructions on the packaging. It’s usually about four minutes, then test for settling. For my taste, it’s perfectly fine if the jam is still spreadable. I don’t skim off the foam, but wait about 5-10 minutes after the cooking time has elapsed; the foam largely disappears. I leave the stove on low so that the jam doesn’t boil but stays hot. Only then do I fill the jars with the jam; before sealing, I add a teaspoon of Amaretto to each jar, then close the lid and turn the jar upside down for about five minutes. FYI: You can, of course, use frozen cherries, but the quality of fresh ones is unbeatable. I deliberately don’t puree the cherry jam because stones always sneak through. By crushing the cherries, the jam has a pleasantly chunky texture, and I don’t end up with any crushed stones in the jam. In total, I get about 15 jars of 230 ml each.