Mass for about 6 jars of 250g
Mix the sorted, washed and drained fruit with the preserving sugar. Blend in portions in an absolutely fat-free hand blender for 10 minutes each. Fill into jars, cover with light roux cellophane moistened in whisky or cognac, seal with foil or parchment.
If sour cherries are to be processed raw, it is advisable to mix fruit and jelling sugar and let everything sit together for one night, so that fruit and sugar combine better during mixing. Raw jams do not keep for long despite the preserving jam sugar.
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