Sour cherry jam
Homemade Sour Cherry Jam – A Winter Delicacy
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6 jars of 250g
Sour cherry jam is a quick and simple dessert, perfect for bringing summer flavors into the cold winter. Made at home, this delicacy contains no preservatives, and its authentic taste will transform any meal into a feast. In this recipe, I will guide you step by step to achieve a perfect, flavorful jam.
Ingredients:
- 1 kg fresh or frozen sour cherries
- 800 g sugar
- 1 lemon (juice and zest, optional)
- Half a teaspoon of vanilla (optional)
- 1 packet of vanilla sugar (optional)
Step 1: Preparing the cherries
Start by washing the cherries under a stream of cold water, making sure they are clean. If using frozen cherries, let them thaw completely at room temperature. After washing, remove the pits. This step is essential for achieving a fine jam without unpleasant textures.
Step 2: Preparing the mixture
In a large pot, add the cleaned cherries and sugar. If you want a more complex flavor, now is the time to add the lemon juice and zest, as well as the vanilla sugar. These ingredients will give the jam a citrusy aroma, enriching the taste of the cherries. Mix the ingredients well and let them sit for 30 minutes to allow the cherries to release their natural juice.
Step 3: Cooking the jam
Place the pot over medium heat and bring the mixture to a boil, stirring constantly to prevent sticking. Once it starts to boil, reduce the heat and let it simmer gently for about 40-50 minutes. It is important to stir frequently to avoid foam formation, which can lead to a cloudy jam. You can check the consistency of the jam using the drop method: put a drop on a cold plate and let it cool for a few seconds. If the drop holds its shape without spreading, the jam is ready.
Step 4: Bottling
Once the jam has reached the desired consistency, it’s time to bottle it. Use sterilized jars to prevent bacterial growth. Fill the jars with hot jam, leaving about 1 cm of space at the top. Seal the jars with lids and turn them upside down for a few minutes to create a vacuum that will help preserve the jam.
Serving suggestions and variations
Sour cherry jam is excellent alongside cottage cheese or as a topping for pancakes and crepes. You can also use the jam in cakes or tortes, adding a layer of cherries between the layers. An interesting variation is to add a pinch of cloves or cinnamon during cooking for an even more aromatic taste.
Useful tips:
- If the cherries are very sour, you can adjust the amount of sugar according to your preferences.
- For a thicker jam, you can add a packet of pectin according to the instructions on the package.
- Make sure the jars are completely dry before filling them to prevent mold.
Now that you have all the necessary information, all that’s left is to get started! Homemade sour cherry jam is an excellent choice to bring a touch of warmth and sweetness to cold winter days. Enjoy the fruits of your labor and savor your unique recipe!
In a deep non-stick pot, place 4 plates of sour cherries, 4 kg of sugar, the juice of two lemons, and a vanilla pod. Start boiling the first batch of sour cherries with the sugar, lemon juice, and vanilla. As you add the sour cherries, also add the sugar and lemon juice. During boiling, remove the foam with a skimmer. Let it boil for a few good hours on low heat until it has reduced sufficiently and thickened. It should look slightly caramelized, but do not let it thicken too much, otherwise, you won't be able to get it out of the jars. Perform the drop test: either drop a bit of syrup into a glass of cold water; if it coagulates quickly and does not dissolve, the jam is ready, or put a drop on the edge of a plate and tilt it slightly - if the drop does not reach the middle of the plate, the sour cherry jam is also ready. After cooling, it becomes viscous. After turning off the heat, cover it with a damp and well-wrung towel. Pour it into very clean and dry jars. I recommend putting the hot sour cherry jam into sterilized jars, closing the lids, and turning them upside down for a few minutes, then transferring them between blankets and leaving them there for 2 days. Store it in a dry pantry away from sunlight. The Sour Cherry Jam recipe was proposed by Irbis on the recipe forum.
Ingredients: a deep plate with pitted sour cherries, 1 kg of sugar, juice from 1/2 lemon, vanilla
