Double Cherry jam

Jam 50/50. So you can call this delicious jam from sour cherries and cherries with vanilla touch. Blessed by bread but also as a condiment for your cakes and pastries.

Preparation time 55 minutes .. Durability 1 year


  • 500 g sour cherries
  • 500 g cherries
  • 500 g cane sugar
  • 1/2 tsp vanilla extract
  • juice of 1 lemon
  • 1 sachet pectin


Wash the cherries and cherries and remove the stems. Pitted and cut if necessary the big cherries in half. Put them in the pot and add the pectin and lemon juice. Bring them to a boil, and when they cook, add the sugar and vanilla extract.

Boil the jam until thickened. Fill it then while still boiling hot sterilised jars and close them well.

Let them cool completely and ready. You can store them in the basement or in a cool place.

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