Cut the fruit into small pieces and place in a large saucepan. Stir in the preserving sugar, cinnamon and flavor. Let this mixture boil for about 3 minutes, but always stir! Note the cooking time on the jelly sugar cone.
Now fill the finished hot jam straight to the brim in prepared twist-off jars and place on the lid. Alternatively, you can also take 900 ml of juice, then you have an amaretto jelly, so to speak.
If children also eat, it is better to take the variant with the aroma. Tastes the same, but is guaranteed non-alcoholic. Also tastes good with semolina, vanilla pudding, rice pudding, vanilla ice cream, etc.
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