Cherry Punch Jam

Rinse, drain and pit the cherries. Next, pit them over a baking dish. Put 12 pits in a dish and beat them with a hammer.

Put the inside of the kernel together with the cloves and the three times broken sate of cinnamon in a gauze bag or a coffee filter paper and tie it.

Mix the cherries with the sugar in a large stoneware bowl. Pour the cherry pits into a strainer and drain over the cherries.

Add the

Gauze bag to the cherries form.

Leave everything to infuse at room temperature with the lid on for 5 to 6 hours.

Then, in a saucepan, mix with an eighth of a quart of red wine and bring to a gentle boil. Simmer gently for 5 minutes to soften the cherries, but they should not be pureed.

Remove the saucepan from the stove and remove the muslin bag from the jam. Stir in the remaining red wine and the cherry brandy. Quickly pour the jam into prepared jars with screw lids, seal the jars, label them, and let the jam cool. While cooling, frequently

turn to the other side so that the fruit can be well distributed evenly. Keep in a cool, dark place.

Keeps about 6 months (in our cool cellar just as longer – Ph).

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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