Yellow sour cherry jam and nectar

Yellow cornelian cherry jam and nectar - A garden treasure

Who would have thought that such a modest fruit as the cornelian cherry could bring so much joy in every jar? Although often considered the "Cinderella" of the fruit world, yellow cornelian cherries are a true delicacy that deserves to be fully appreciated. These juicy fruits, with a sweet-tart taste and unmistakable aroma, can be transformed into flavorful jams or refreshing nectars. In this recipe, I will guide you step by step through the process of creating a delicious jam and a wonderful nectar from yellow cornelian cherries, to delight your family and friends.

Preparation time:
- Active time: 1 hour
- Baking time: 15-20 minutes
- Total time: 1 hour and 30 minutes
- Number of servings: Approximately 12 jars of 350 g

Ingredients:

For the jam:
- 6 kg of ripe cornelian cherries
- 1.5 kg of sugar
- 1 packet of lemon salt
- 2 packets of gelling agent 3:1

For the nectar:
- The skins and pits left from the jam
- 2 liters of water
- 200 g of granulated sugar

Step 1: Preparing the cornelian cherries

Start by gathering the yellow cornelian cherries. Look for ripe but firm fruits, free of spots or signs of mold. It is important to wash them well, so place them in a large bowl of cold water. After cleaning them, drain them well.

Step 2: Preparing the jam

1. Boiling the cornelian cherries: Place the cornelian cherries in a large pot and add 500 g of sugar. Bring the mixture to a simmer over low heat, stirring occasionally. Let it boil for about an hour, until the cornelian cherries become soft and release their juice.

2. Straining: Using a large-holed strainer, pass the mixture to separate the pits and skins from the fruit pulp. Return the obtained pulp to the pot.

3. Thickening the jam: Add 1 kg of sugar, the gelling agent, and the lemon salt. Boil the mixture again over low heat for 3-4 minutes, according to the instructions on the gelling agent package. You will notice how the jam begins to set.

Step 3: Preparing the nectar

1. Boiling the skins: Place the remaining skins and pits in a pot, add 2 liters of water and 200 g of granulated sugar. Let it boil until it reaches a boil, then strain the juice into another container. This will yield a delicious nectar with a flavor similar to apricots.

2. Bottling: Let the nectar cool before pouring it into bottles. You can add sparkling water or soda to create a refreshing drink.

Step 4: Bottling the jam

1. Preparing the jars: Place clean, dry jars in a pot on a kitchen towel. Fill the pot with water up to 4-5 cm high and place it on low heat next to the pot with hot jam.

2. Filling the jars: When the jars are warmed, use a ladle to pour the hot jam into the jars, being careful to leave as little air as possible. Although the jam may seem soft, don't worry, it will thicken as it cools.

3. Sealing the jars: Place the lids on the jars and use a towel to tighten them well. Place the jars in a nest on a soft surface and cover them with cushions or blankets to sterilize for 24 hours.

Step 5: Labeling and storing

After the jars have completely cooled, label them with the date and the name of the contents. Store them in a cool, dark place, such as a pantry. Cornelian cherry jam can be enjoyed on toast, in pies, or as a filling for cakes. The nectar is wonderful served cold, alongside ice and a slice of lemon.

Tips and tricks

- Check the ripeness of the cornelian cherries: Riper fruits release more juice, which can help achieve a more flavorful jam.
- Adjust the sweetness: If you prefer a less sweet jam, reduce the amount of sugar. You can also add a little lemon juice for a more tart flavor.
- Gelatin-free version: If you don't have a gelling agent, you can use sugar and lemon juice to help thicken, but the process will take longer.

Calories and nutritional benefits

Cornelian cherry jam contains, on average, about 250-300 calories per 100 g, depending on the amount of sugar used. It is rich in vitamin C, antioxidants, and fiber, making it a healthy choice to complement breakfasts or desserts.

Frequently asked questions

- Can I use frozen cornelian cherries? Yes, but it is recommended to thaw them completely before using them for a better consistency.
- How can I check if the jam is well set? Do the plate test: place a teaspoon of jam on a cold plate and let it cool. If it thickens on the plate, it is ready.
- What other recipes can I try with cornelian cherries? You can experiment with compotes, syrups for drinks, or even cornelian cherry tart.

In conclusion, yellow cornelian cherry jam and nectar are more than just preserves; they are a way to keep summer in jars and bring joy every day. So gather the cornelian cherries, put on an apron, and let your creativity shine in the kitchen!

 Ingredients: For about 12 jars of 350 g you need: 6 kg of well-ripened greengages, 1.5 kg of sugar for jam, 200 g of sugar for nectar, 1 packet of citric acid, 2 packets of pectin 3:1.