Sour Cherry Jam with Coconut

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

800 g sour cherries, fresh, pitted
270 g preservin suar (3: 1)
50 g desiccated coconut
1 sachet flavor (vanilla baking)
1 squirt lemon juice

Instructions

Stone the sour cherries and lightly puree them with the preserving sugar so that there are still pieces of cherry in the mixture. Now bring the whole thing to the boil and add the desiccated coconut. Let simmer for another three minutes.
Add the vanilla baking and a splash of lemon juice and make a jelly test. That means, put a few drops of jam on a saucer, wait a short time and then hold it at an angle. If the droplets don`t run, the jam is good to carefully pour into glasses. Quickly put the lid on and turn it upside down.
The jam tastes like my favorite drink, Batida-Kirsch, and since the recipe is alcohol-free, it can also be enjoyed in jam form for breakfast! The amount should be enough for 5 glasses, with a small amount left for immediate testing.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.