Classic sour cherry jam Panacris

Classic sour cherry jam - an unforgettable recipe

Who doesn't love the sweet and slightly tart aroma of sour cherry jam? This classic sour cherry jam recipe will take you down the memory lane of childhood, when our grandmothers spoiled us with jams made from the freshest fruits. Making sour cherry jam is an art, but with a few tricks and useful tips, you will succeed in creating a delicious jam, perfect for breakfast or to be used in various desserts.

Preparation time: 20 minutes
Cooking time: 40-50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 10-12 jars of 400 g

Ingredients:
- 3000 g pitted sour cherries
- 1500 g granulated sugar
- 1 lemon

Necessary utensils:
- A large pot (preferably with a double/triple bottom)
- A wooden spatula
- Sterilized jars
- A cherry pitter (optional but very useful)

Step by step:

Step 1: Preparing the cherries
Start by washing the cherries under cold running water to remove any impurities. After washing, remove the stems and use a special tool to pit them. This step is essential for having a fine jam without unpleasant residues.

Step 2: Macerating the cherries
Transfer the cleaned cherries into a large pot and add the sugar. Gently mix to coat the cherries with sugar. Cover the pot with a towel and let it chill (in the fridge) until the next day. This maceration process allows the cherries to release their juice, which will contribute to the final consistency of the jam.

Step 3: Cooking the jam
The next day, transfer the cherry and sugar mixture into a pot with a double or triple bottom to avoid burning. Place the pot on high heat, but not directly on the flame – you can use a cooking plate. Boil for about 10 minutes, stirring constantly to prevent lumps from forming. During this time, foam will form on the surface, which you need to remove with a spatula.

Step 4: Final boiling
After 10 minutes, reduce the heat to low and let the mixture simmer, stirring occasionally. Boil until you achieve the desired consistency, usually 30-40 minutes.

Step 5: Flavoring
With 10 minutes before turning off the heat, add lemon slices to your jam. They will add a note of freshness and a pleasant taste, balancing the sweetness of the cherries.

Step 6: Bottling
When the jam has reached the desired consistency, pour it immediately into sterilized jars. Make sure to seal them well and leave them upside down to cool slowly. This will help create a vacuum and prevent mold formation.

Useful tips:
- Choose fresh cherries: Buy cherries from the market or a trusted store. The fruits should be firm and ripe.
- Sugar: You can use brown sugar for a deeper flavor, but it will also change the color of the jam.
- Storage: Label the jars with the date and contents and keep them in a cool, dark place to maintain their quality for as long as possible.

Nutritional information:
Sour cherry jam is a good source of antioxidants and vitamin C. Although it contains a significant amount of sugar, it is a natural preparation without added preservatives. A 100 g serving of sour cherry jam contains approximately 250 kcal, making it ideal for moderate consumption.

Possible variations:
- Sour cherry jam with rum: Add a few drops of rum to the mixture to intensify the flavor.
- Combine with other fruits: You can add some strawberries or cherries for a delicious mix.

Frequently asked questions:
1. Can I use frozen cherries? Yes, frozen cherries can be used, but make sure to thaw and drain them well before use.
2. How can I check if the jam is ready? You can use the drop test: put a drop of jam on a cold plate and if it doesn't spread, it's ready.
3. How long does the jam last? If well sterilized, sour cherry jam can last for 1-2 years.

Serving suggestions:
Sour cherry jam is perfect on a slice of toasted bread, but it can also be used as a filling for cakes or pancakes. It also pairs excellently with natural yogurt or cottage cheese for a delicious breakfast.

Prepare this classic sour cherry jam and let the aromas fill your home, reminding you of warm summer days, even in the coldest winter days. Happy cooking!