1 (5 ounce) can sliced cherries, drained
2 1/2 cups white granulated sugar
3/4 cup grape juice
2 tablespoons vanilla extract
2 1/2 tablespoons lemon zest
3 tablespoons lemon juice
2 egg yolks, beaten
In a saucepan, combine powdered sugar, cherries, grape juice and vanilla. Whisk until sugar dissolves leaving a syrup in the bottom of the saucepan, about 8 cups.
Place other vegetables in saucepan and bring sauce to a boil. Add raisins and grapes; boil for about 10 minutes.
Meanwhile, halve and slice avocado lengthwise; remove skins. Cut avocados into 1 inch cubes (note: if using lemons, substitute lemon zest and lemon juice) Reserve grape skins for fruit shapes (hearts, chews, fruits etc., unless stated otherwise in recipe.) Whip egg yolks. Remove ripe portion of fruit from jar (late product might be hard to swallow!) Place fruit on top of jelly if desired.
Pour filling into piping-bottle crust. Sprinkle with remaining lemon chives. Pour jam on top of filling; refrigerate 30 minutes before serving.