Clean the black currants and stone the sour cherries. Finely puree the bananas or mash them with a fork and place in a large saucepan. Also puree the sour cherries and currants, but not as fine as the banana. Put the fruits in the pot with the bananas.
Add the preserving sugar and stir well. Cook on preserving sugar packs according to recipe instructions.
In the meantime, rinse the jam jars and lids with boiling water and let them drain briefly on a cloth. Let the fruit mixture boil for about 4 minutes and add the rum.
Pour everything into the jars and close immediately with the screw cap. Let cool while standing upside down. Later store in a cool and dark place.
The amount is enough for 3 glasses of 350 ml and 2 glasses of 200 ml. If children are to eat with them, omit the rum.
If designed accordingly, it can also be a Christmas present!
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