Summary

Ingredients

• 500 g cornel cherries
• 500 g elderberries
• 400 g rose hips
• 100 g mountain ash (rowan berries)
• 2 banana (s)
• 0.5 ½ apple, (corn apple)
• 1 nectarine (s)
• 3 packs vanilla sugar
• 0.5 ½ teaspoon, leveled cinnamon, ground
• 1 pinch clove powder
• 1 lemon (s), the juice
• 25 g citric acid
• liter ⅛ apple juice
• 500 g preservin suar, 3: 1

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Instructions

1. Clean and wash the cornel cherries, put them in a saucepan with a little apple juice and cook until soft. Then pass the mixture through a sieve and collect in a bowl, set aside.
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3. Then clean the rose hips, elderberries, mountain ashberries, apple and nectarine as well, wash them, remove flowers and stems and also put them in a saucepan with a little apple juice and cook until soft. The mass is poured through in a Flotten Lotte and only now are the bananas added. Let everything cool down first.
4. Now both masses are put in a clean saucepan and the spices and lemon juice are added to the sauce, as well as the citric acid. When everything is well mixed, add the preserving sugar and leave the puree with the mixed preserving sugar to stand for a while. Then, according to the instructions on the package, the jam is cooked for 4 minutes, filled into the hot, clean twist-off jars and sealed.