Strawberry and Cherry Jam

For the strawberry-cherry jam, wash strawberries, preferably very small, dark red fruits, remove hulls and halve or quarter depending on size. Weigh out 50 dag strawberries. Wash the cherries, remove the stems and the pits. Grind half of the cherry pieces with about 1/3 of the Viennese jelling sugar in a blender until mushy.

Combine cherry puree, cherry pieces, strawberries and Viennese preserving sugar in saucepan. Heat and bring to a rapid boil while stirring. Boil for 5-8 minutes until bubbling.

To test for jelly, place a few drops of the preserves on a cold, slippery plate. If this sample becomes firm as it cools, the strawberry-cherry jam is ready.

Preparation Tip:

If the fruit is particularly sweet or if you like the jam light and fruity, use 2 parts fruit and one part Viennese jelling sugar 2:1. With Viennese jelling sugar 3:1, only use sun-ripened fruit that has a lot of intrinsic sweetness so that the aroma of the fruit can be fully appreciated.

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