Put the cherries together with the sugar and a few turns of the vanilla from the grinder in a saucepan. Add about 100 ml of water. Bring everything to a boil.
Fill two preserving jars to the brim with boiling water. Boil the gums or twist-off glasses for at least 5 minutes.
Mix 100 ml of water with the agartine. This works best with a small whisk.
When the cherry mixture boils, add the dissolved agartine while stirring. Let the mixture simmer for at least 4 minutes.
Pour the hot water out of the glasses (be careful!) And pour in the still hot groats. Immediately close the jars with elastic bands and clamps or twist-off lids. Place the jars in a canning machine and fill the kettle up to 3/4 height with hot water. Boil the groats according to the instructions at 80 degrees for 30 minutes.
Remove the glasses while they are hot (preferably with a glass gripper) and let them cool down.
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