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Ingredients for the recipe (for five glasses à 250 ml)
- 1 kg sour cherries
- 1 stalk of lemongrass
- 500 g jam sugar (2: 1)
- 4 cl cassis liqueur
- 1 Msp. Vanilla pulp
1. Wash the sour cherries, stalk, stone and place in a large saucepan.
2. Brush the lemongrass, press down (preferably with a plating iron) and mix with the gelling sugar for about 30 minutes. Bring to a boil and boil for about four minutes while stirring.
3. Remove the lemon grass and do a gelling test. Chop it as desired with the potato masher or the blender.
4. Stir in the cassis liqueur with the vanilla and fill the jam into prepared glasses. Close immediately and put on the lid for about ten minutes. Turn it over and let it cool again. Keep cool and dark.