For the Kriecherl jam, first wash the Kriecherl thoroughly and drain. Put the fruit through the whisk (alternatively, the seeds can be removed with a knife and the pulp cut into small pieces and mixed).
Pour the fruit puree into a larger saucepan and mix with the preserving sugar. Bring the mixture to a boil once, then simmer for 4 to 5 minutes until bubbly, stirring frequently. Fill the hot Kriecherl jam into clean jars and seal well.