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.
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