Cornelian cherry jam, almost pure

Ingredients for 1 servings:

• 1,300 g cornelian cherries, hot washed
• 1 bag of Gelierfix (3:1, for each 350 g sugar and 1 kg fruit)
• 1 tbsp, leveled ascorbic acid or citric acid
• 350 g sugar
• e.g. cherry juice or apple juice or white wine
• possibly cinnamon sticks
• possibly vanilla powder

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Great color, fruity, fresh aroma. For 6 twist-off glasses of 350 ml each.

Sort the cornelian cherries, rinse with hot water, zest, and boil until soft in a little water or juice. Pass through a sieve while still slightly hot. You’ll have about a kilogram of cornelian cherry purée left over. Discard the stones or, if you’re lucky, bury them in the garden. Bring the cornelian cherry purée to a boil, possibly adding juice or white wine to make up to one kilogram. Meanwhile, combine the sugar, gelling agent, and ascorbic acid. When the purée boils, stir in the gelling agent, ascorbic acid, and sugar mixture, and cook until the sugar has dissolved. Meanwhile, prepare about 6 twist-off jars (350 ml each): Wash with hot water, pour boiling water over the lids. If desired, add a cinnamon stick or a pinch of vanilla powder to some of the jars. Immediately pour the hot purée into the prepared jars, filling just below the rim. Close the lids immediately and let cool on a damp towel.