Sour Cherry Jam

Elena Butuc

This recipe was automatically translated from Romanian. View original here

The sour cherry jam is my favorite, in terms of taste and aroma - but I also have preferences, I like it to be not liquid like a compote and to keep its color and aroma (which are kind of lost when boiled for a long time). A rather difficult thing to do, I worked for a few seasons to deduce the perfect formula and cooking time. I say that this year I succeeded perfectly - the jam turned out fantastic, aromatic, linked with intense taste and color of cherries - and this without chemicals and additives!

It is very important to boil jam in small quantities and in larger pots - such as deep pans or bowls. This is not a fad of mine, this way the sugar caramelizes faster and the excess water evaporates - so this way we reduce the cooking time and get a sweet and aromatic jam.

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Ingredients

Metric US

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Pitted cherries

1 kg

from 1 kg of cherries come out about 850g of pitted cherries

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Sugar

1 kg

Step by step

The cherries are washed and pitted.

Pour the sugar over them, mix and leave the juice well for a few hours.

It would be perfect to keep them overnight.

My cherries left their juice in about 5 hours, I mixed them from time to time to speed up the process.

And now the most important stage - boiling ...

You can see in the picture my pan-pan - it is 28 cm in diameter and I boiled in it half of the amount of cherries with juice above - about 4-5 polishes.

If you have a 24 cm pan / pan, put 3 poles.

Make the fire big and when it starts to boil intensely, reduce it a little, but the jam should still boil more with foam and spice.

Boil for 10 minutes, stirring occasionally.

After this time do the drop test.

I made a few to show you the difference - the firmer drop and the more intense color is the correct one - at this moment take the pan off the heat.

If it is not good, let it boil for another 2 minutes and test again.

Leave the pan without fire for about 2 minutes, stir in it a little more to leave the foam if it is.

Then pour the jam into dry and clean jars. Put the lid on and tighten it well, set it aside and let it cool down - you don't have to do any other operations - sterilization, etc.

From a pan of this boiled jam I got 1 jar and a half - half cover it with a lid and boil the next round of jam, pour it over the previous jam to complete the jar.

I boiled twice my amount of 1 kg of cherries, I didn't get too tired, especially since I boiled it less time.