Sour cherry jam

Ingredients for 1 servings:

• 1 kg sour cherries with stones
• 2 stalk(s) cinnamon
• 1 pinch of nutmeg
• 200 ml juice (red fruit juice, e.g. blackberry, cherry), 100% fruit content
• 500 g gelling sugar (2:1)

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

also tastes great on warm waffles in winter

Wash and pit the cherries, and place them in a saucepan. Break the cinnamon sticks in half and add them to the pan with the nutmeg. Bring everything to a boil while stirring. Then remove from the heat and let it cool (stirring occasionally). Cover and let it steep overnight. The next day, drain the cherries thoroughly in a sieve. Do not remove the cinnamon sticks. In the meantime, you can place two jars and their lids in hot water. Once the cherries have released most of their liquid, return them to the pan. Now turn the heat up to high, and as soon as the cherries are hot, add the juice and bring everything to a boil. Stir in the gelling sugar and let it simmer for a while. Then test for setting. Pour the finished jam into the jars and seal tightly. Let it cool upside down. The cinnamon sticks add a pretty decoration and an unforgettable aroma. Note: I got two 300 ml jars using this recipe.