For the cherry-pineapple jam, pit the cherries and quarter them (depending on their size). Cut the pineapple into small cubes.
Mix the fruits well with the jam sugar and refrigerate for 2 hours. Then simmer for about 15 minutes (do not puree).
In the meantime, heat glasses in the oven at 150 degrees Celsius. Pour the simmering jam into the hot jars and seal immediately.
Preparation Tip:
If you don't have fresh pineapple for the cherry pineapple jam, you can use canned.
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