Cornelian Cherry Jam

by Editorial Staff

Summary

Prep Time	40 mins
Cook Time	10 mins
Total Time	50 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

g 1,500 cornel cherries
500 ml water
1 kg preserving sugar, :
1 vanilla pod (s)

Instructions

The above ingredients make about 1.5 liters of jam.
Wash and drain the cornels. Cook in a saucepan with 500 ml water over low heat for about 5-7 minutes until soft. Pass the fruit and cooking liquid through a large-mesh sieve and allow to cool.
Mix 1 kg of fruit pulp with the preserving sugar in a large saucepan. Halve the vanilla pod lengthways, scrape out the pulp, add to the fruit. Bring to the boil over high heat while stirring until everything is bubbly. Let it simmer for 4 minutes, stirring constantly. Quickly fill the twist-off jars to the brim with the mixture and close them immediately.
Shelf life: 12 months

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.