Cranberry-Cornelian Cherry Jam with Navel Oranges

Ingredients for 1 servings:

• 300 g cranberries, fresh or frozen
• 500 g cornelian cherries, ripe
• 2 orange(s), organic
• ½ lemon(s), the juice
• 4 packets of vanilla sugar
• 250 ml water
• 1 bag(s) of gelling sugar, 3:1

Instructions

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

Own creation

Wash the ripe cornelian cherries and remove the stems. Add to the water and boil for about 3-5 minutes. Strain through a sieve and remove the stones from the cornelian cherries. Add the flesh and peel to the pot and add the cranberries. Let the sugar work according to the instructions, adding the vanilla sugar as well. Also add the juice of half a lemon. Wash the oranges and brush them with hot water. Wipe them dry and grate the zest (peel) of both oranges into the mixture. Then cut off the white peel from one orange and add the segments. Squeeze the juice from the second orange and add it. Mix everything together and bring to a boil according to the instructions, then simmer for 4 minutes. Pour the jam into prepared hot, boiled twist-off jars, seal, and briefly turn upside down (5 minutes). Then turn over and let cool.