Sour cherry jam

Sour Cherry Jam - A Flavorful Summer Delicacy

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes
Number of servings: 10 jars of 400 g

Who doesn't love sour cherry jam? This classic recipe is not only a great way to preserve the flavor of summer but also an opportunity to bring a touch of nostalgia into each jar. The sour cherries, with their tart taste, turn into a delight that we can enjoy on toast or in various desserts. Let's begin our culinary journey!

Your ingredients for perfect jam

- 2 large plates of fresh sour cherries (approximately 1.5 kg)
- 1500 g granulated sugar
- Juice from 2 lemons (approximately 100 ml)
- 100 ml water
- Optional: sterilized jars for storage

Ingredient details

Sour cherries are fruits rich in antioxidants and vitamins, while also being low in calories. Therefore, sour cherry jam is not only a treat but can also provide nutritional benefits. The sugar will help preserve the jam, but it's important not to overdo it to maintain a balance of flavor.

Step by step to success

1. Preparing the cherries: Start by washing the cherries under a stream of cold water. Remove leaves, stems, and any damaged fruit. Remove the pits using a special tool or a toothpick to achieve a fine and pleasant jam.

2. Preparing the syrup: In a large pot, add the sugar and 100 ml of water. Begin to boil this mixture over medium heat, stirring occasionally, until a syrup forms. Then, add the juice from the cleaned cherries. This will enhance the flavor of the jam.

3. Adding the cherries: Once the syrup has reached boiling point, add the cleaned cherries. It’s important not to stir too much, as the cherries are delicate and may crush. Let them boil for 15 minutes.

4. Adding lemon juice: After the first 15 minutes, gradually add the lemon juice. This will balance the sweetness of the sugar and provide a fresh, invigorating taste.

5. Final boiling: Continue to boil the jam on low heat, stirring occasionally to prevent sticking, but without agitating too much. Every 10-15 minutes, remove the foam from the surface. This step is essential to achieve a clear and appetizing jam.

6. Bottling: When the jam has reached the desired consistency (about 30-40 minutes), remove the pot from heat. Fill the hot jars with the warm jam, leaving a small space at the top. You may choose to sterilize the jars in the oven for extra safety, heating them at 100 degrees Celsius for 15 minutes.

7. Cooling and storing: Seal the jars with lids and let them cool completely. Once cooled, store them in a cool, dark place. Sour cherry jam can be enjoyed throughout the year!

Useful tips and tricks

- For a more intense flavor: You can add a few sprigs of mint or a pinch of cinnamon during boiling for an extra aroma.
- Alternative sweetener: If you want to reduce the amount of sugar, you can experiment with honey or agave syrup, but the boiling time may vary.
- Serving: Sour cherry jam is delicious on toast, but can also be used to fill cakes, tarts, or even as a topping for Greek yogurt. Try it with pancakes for an unforgettable breakfast!

Frequently asked questions

- What to do if the jam doesn't thicken? Continue to boil it on low heat, stirring occasionally, until it reaches the desired consistency. You can add a little pectin to speed up the process.
- How can I preserve the jam longer? Ensure that the jars are well sealed and store them in a cool place, away from direct sunlight.

A personal note

This sour cherry jam recipe reminds me of summers spent in my grandmother's garden, where we picked sour cherries with smiles on our faces. Each jar I fill brings a piece of those cherished memories. I hope that for you too, this jam will become a family tradition, bringing joy and flavor to your table!

Enjoy the sour cherry jam and savor every spoonful!