Clean the sour cherries (as written above) and put them in a saucepan with the cleaned gooseberries. Puree the whole thing and mix with the preserving sugar.
Then prepare the oven. Set the circulating air to 100 ° C and sterilize the cleaned glasses in the oven for at least 10 minutes. Boil the closures of twist-off jars (if you use them) for approx. 5 minutes - otherwise they will dry out too much in the oven.
Heat the fruit mass and stir it again and again so that nothing burns. As soon as the mixture starts to simmer, add the vanilla pulp (alternatively the bourbon vanilla) and cook for approx. 4-5 minutes. Then do the jelly test with a spoon by letting some jam run off the spoon. When the last drop of something solidifies, it gels too. But if you are unsure, let it simmer for 1-2 minutes longer.
Take the lids of the jars out of the water beforehand and let them drip off a little. Take the jars out of the oven and pour the jam to the brim. Screw on the lid tightly, turn it upside down for approx. 5-10 minutes and let it cool down completely. Store in a cool, dark place until eaten.
I was able to fill 3 glasses with it (1 x 440 ml, 2 x 330 ml) but I still had something left over, hence the specification about 1.1 liters.
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