Cornelian cherry jam with white chocolate and whiskey

Ingredients for 1 servings:

• 1,500 g cornelian cherries, ripe
• 1,000 g gelling sugar, 1:1
• 150 g white chocolate
• 20 ml whiskey
• possibly apple juice
• n. B. water

Instructions

Working time approx. 45 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

a very special autumn experience made from wild fruits

Barely cover the cornelian cherries with water and boil until soft. While still warm, strain through a fine sieve. Weigh out 1 kg of the collected jam, adding apple juice if necessary. Chop the chocolate into large pieces (about the size of peas). Bring the jam and preserving sugar to a boil in a large saucepan (only fill halfway, otherwise it will splash). Boil gently for 4 minutes while stirring, then add the white chocolate shortly before the end of the cooking time. Stir in the whiskey at the very end. This way, the white chocolate will only partially melt—the small chocolate drops that remain intact create a truly special taste experience! Immediately pour the jam into clean, hot-rinsed twist-off jars, seal, and turn upside down for about 5 minutes. Then turn upside down again and let cool. If you like, you can add more whiskey. Info: Cornelian cherries belong to the dogwood family. The bushes grow, for example, in embankments and parks; in August and September, the bright red fruits are noticeable from afar. The tart, sour wild fruits give the jam an exceptional flavor and are a true vitamin bomb. Although collecting and making the jam is quite laborious, the time spent is worth it!