jam,  preserves

Sour cherry jam recipe

Sour cherry jam is my favorite jam even from my childhood. My mom used to make tons of it. We were serving this delicious sour cherry jam with crepes, donuts, puddings or spread on slices of bread. My favorite breakfast was a slice of bread spread with butter and sour cherry jam and a cup of milk 🙂
Sour cherry jam is also easy to make,with only two ingredients: sour cherries and sugar.
You must weigh the cherries after you pit them and use pitted sour cherries and sugar in equal quantities.
After the preparation, place the sour cherry jam into sterilized jars. Deposit the jars into cool places and the sour cherry jam will last all year long.

Ingredients for sour cherry jam

– 1kg pitted sour cherries (1.2-1.3kg unpitted sour cherries)
– 1kg sugar
You also need sterilized jars.

How to make sour cherry jam

Wash the sour cherries and pit them. This the hardest part of this recipe :). I use a paper clip to pit the sour cherries.
Place the pitted sour cherries into a large bowl, add the sugar and stir with a spoon to combine.
Let the sour cherries with sugar rest over night or for at least 5-6 hours. This will allow sour cherries to leave their juices.
Before starting to cook the jam, sterilize the jars.
Place a wire rack or a kitchen towel on the bottom of a large pot. Place the jars and the lids into the pot. Fill the pot with enough water to cover the jars and simmer for about 10 minutes. Use canning tongs to remove the jars from water when you are ready to fill them.

Place the sour cherries with sugar into a large pot. Place the pot over medium heat and bring to a boil. Cook, stirring occasionally, for about 10 minutes.
While cooking, skim any foam that floats to the surface.
After 10 minutes, perform the “drop test”: place a small amount of jam on a plate. The jam must have an intense color and keep its shape. If the color is pale and the drop spread to much, you should cook the jam for 2 more minutes.
Remove from heat. Use a ladle to pour the sour cherry jam into sterilized jars. Seal the jars with lids.
Place the jars upside down and allow to cool.
Deposit the jars with sour cherry jam in cool places.


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