Cherry Jam with Elderflowers

Wash well ripened cherries, drain, remove seeds and puree in a food processor. Mix the fruit mixture well with Viennese preserving sugar, add the juice of one lemon and allow to infuse briefly.

In the meantime, shake out the elderflowers well, read and pluck them and put them into the prepared jam jars. Then bring the fruit mixture to a boil and boil for 6¿8 minutes, stirring constantly until bubbly.

Remove the saucepan from the heat, stir in the kirsch. Fill the jars with the hot jam and close them immediately.

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