Gooseberry and Cherry Jam

Wash the gooseberries, trim the stems, and pierce each berry with a toothpick so they absorb the syrup better.

Wash the cherries, pit them, and immediately mix with sugar—they will release their juices quickly.

Warm the cherries until the sugar completely dissolves, then add the prepared gooseberries.

Bring the mixture to a boil, simmer over low heat for about ten minutes, and let sit for an hour to keep the berries intact.

Bring back to a boil, reduce the heat, and cook for roughly forty minutes, stirring frequently, until the syrup thickens.

Ladle the hot jam into sterilized jars, seal tightly, and let cool.