Sour cherry jam

June 23rd, 2010 Comments Off on Sour cherry jam

The sour cherry or tart cherry is generally smaller than its sweet cousin, that is cherry. There are different varieties of sour cherry. The Early Richmond variety is available from June through August and has bright red in color, while the  dark red Morello variety has dark red in colour. In Turkey the main varieties are Kütahya and Hungarian (Macar) types. The sour cherry tree is a member of the Prunus genus in the rose family- Rosaceae that lives 40-50 years. Usually, they are not eaten fresh like sweet cherries. For that reason, it has a wide usage in culinary use and consumed as frozen, dried, juice, jam, can be a top of a pie or as a liqueur called Kirsch. The botanical name derives from Greek kerasia(???????) believing the name comes from a Blacksea city called Giresun in Turkey for the abundance of cherries there. Once Lucullus, the famous Roman politician and gourmet returned to Rome from East(Giresun) with enormous booty as well as cherry tree.

They are one of the best antioxidants with high vitamin C and beta carotene, perfect for diabet patients.

  • 950 gr sugar
  • 1 kg sour cherry (when stoned weights~ 800 gr)
  • 1 lemon juice
  • Wash and stone the sour cherry with a cherry pitter. Put them into a wide pan. Add sugar and gently shake the pan to combine with cherries. Close the lid of the pan and let sit overnight or at least 6 hours. In the morning bring the sour cherry to a boil, stirring gently. Skim off the foam from the surface. Let stand medium low heat, but not more than 30 minutes . Then add lemon juice to help the jam gel. 

    Put in a shallow pan, cover with a sheet of glass and place in the sun for 1-2 days to be thickened without changing its beautiful colour. Be Careful, if it is over heated the colour changes. The proportion of sugar must be always more than the sour cherry, to keep the jam from spoilage.  

    Pour into sterilized jars. Label and store. I don’t store it in the refrigerator.

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