Summary

Ingredients

• 2.2 kg sweet cherries, pure pulp approx. 2
• 1 kg preserving sugar 2:
• 2 tablespoon lavender flowers
• 2 tablespoon lemon zest, in sugar
• 30 ml kirsch

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Instructions

1. Wash the cherries, remove their stems. Stone and quarter the fruit.
2. Chop the lemon peel and lavender flowers and mix with the preserving sugar.
3. Add 15 ml of kirsch and mix everything with the cherries. Cover and let stand for approx. 2 hours.
4. Bring to the boil while stirring and continue to simmer for about 4 minutes. Skim off foam if necessary.
5. Chop the cherries with a stirring stick and add 15 ml of kirsch, stir.
6. Pour the hot jam into prepared, sterilized jars and close tightly immediately. Let cool upside down after approx. 3 hours turn the glasses over. Label glasses.