Sour cherry jam with coconut

Ingredients for 1 servings:

• 800 g sour cherries, fresh, pitted
• 270 g gelling sugar (3:1)
• 50 g desiccated coconut
• 1 sachet flavoring (vanilla baking)
• 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

tastes like Batida – Cherry, without alcohol, makes about 5 glasses

Pit the sour cherries and blend them lightly with the gelling sugar, ensuring that there are still cherry pieces in the mixture. Bring the mixture to a boil and add the desiccated coconut. Continue boiling for three minutes. Add the vanilla extract and a dash of lemon juice and test the setting. Put a few drops of jam on a saucer, wait a moment, and then hold it at an angle. If the drops don’t run, the jam is ready to be carefully poured into jars. Quickly put the lid on and turn it upside down. The jam tastes like my favorite drink, Batida Kirsch, and since the recipe is alcohol-free, you can even enjoy it in jam form for breakfast! This batch should make enough for five jars, leaving a small amount left over for testing immediately.