cherry-raspberry jam

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the cherries, dab dry, clean and stone them. Mix with jam sugar in a large pot, cover and let stand for 3-4 hours. In the meantime, wash the lemon and peel the peel thinly as a spiral. Halve the lemon and squeeze it. Sort the raspberries.

2. 2

   Add raspberries, lemon juice and zest to the cherries. Bring to the boil while stirring and boil for 4 minutes until bubbly. Pour hot jam full to the brim into prepared jars with twist-off lids and close immediately. Place the jars upside down on the lid for 5 minutes

3. 3

   Per glass (5) about 3730 kJ/ 890 kcal. E 2 g/ F 1 g/ KH 216 g