Cherry coconut jam

Ingredients

• 400 ml of cherry juice
• 100 g of coconut flour
• 600 g of cherries
• 1 sachet of lemon flavouring
• 50 ml of white rum (optional)
• 1 sachet of extra-strong gelatine
• 500 g of sugar

Wash the cherries, drain them, remove the stems, and cut them in half. Squeeze them to extract the juice and measure 400 ml. Add the coconut flour and cook for 5 minutes over medium heat in a saucepan, covered, with the cherry juice.

Wash the 600g of cherries, drain them, pit them, and chop them finely. Add them to the saucepan with the coconut mixture, lemon extract, and rum. Mix the sugar with the gelling agent and incorporate it into the fruit. Stir constantly over high heat until it boils, then continue to boil for 2-3 minutes, stirring constantly.

Remove from the heat, skim off any foam that forms, then immediately pour the jam into the prepared jars, filling them to the brim. Close with the screw-top lids, turn the jars upside down, and let them sit for about 5 minutes.