Summary

Ingredients

• 250 g cornel cherries, fresh and ripe
• 3 medium pear (s)
• 3 banana (s)
• 2 packs vanilla sugar
• 0.5 ½ lemon (s), add the juice
• 200 ml syrup, cornel cherry
• 1 packet preserving sugar, 3: (500 g)

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Instructions

1. Wash the Cornelian cherries, remove the stems and pits and leave a little juice. Best for half a day in the refrigerator, in a closed container.
2. Then wash the pears, cut out the stones and remove the flower and stem. Quarter the pears and then cut them crosswise into small slices. Also remove the peel from the bananas and cut into small slices.
3. Then put everything in a saucepan. Add the vanilla sugar, lemon juice and syrup, mix and pour the preserving sugar over the top as instructed. Cook the mixture according to the instructions and divide it into the hot, clean twist-off glasses while still hot and seal. Turn it upside down for about 5 minutes and then turn it around, let it cool down and label it.