Summary

Ingredients

• 500 ml red wine
• 500 g preservin suar 3: 1
• 750 g cherry (s), frozen
• 15 carnation (s)
• 2 star anise
• 3 slices ginger, thinly sliced
• 1 vanilla pod (s)
• 5 cardamom pods, crushed
• 2 cinnamon stick (s)
• 5 tablespoon amaretto
• 1 orange (s), unsprayed

Print Recipe Pin Recipe

Instructions

1. Thaw the whole bag of frozen cherries in warm water.
2. Put the red wine in a saucepan. Slit open the vanilla pod, scrape it out, grate some orange peel and add everything to the red wine with the other spices. Heat the mixture and bring to the boil for 2-3 minutes. Cool the brew and let it steep for about 2 hours.
3. Then pour through a sieve into another saucepan. Then add the cherries complete with juice and grind to the desired size with a hand blender. Stir in the preserving sugar and let stand for 10 minutes.
4. Now heat the whole thing and, as soon as it bubbles, continue to cook for 4 minutes. Fill the jam in five 250 g twist off jars until just below the rim and add a tablespoon of amaretto on top. Close the glasses and turn them upside down for 5 minutes. Turn it over again later and let it cool down.
5. If you like it a little stronger, you can season again with ground cinnamon or clove powder before cooking.
6. I buy my spices in jars in the Turkish supermarket. They are cheaper and there is more in the glasses than in the sachets of the classic providers. I then use the empty jars for the jam.