No-Cook Cornelian Cherry Jam

Elena Butuc

Of all the compotes and jams, I would say that only the Cornelian cherry ones are special for me. I never get bored with their unique flavour and taste.

Normally, Cornelian cherries aren't sweet, they are sour, aromatic and they have an astringent taste. Besides the fact that they are special in compote and jams, they have a lot of healing properties - immunostimulatory, antipyretic, diuretic, digestive, and so on. Mums write on forums that the antipyretic effect is really remarkable, the fever is reduced visibly after a few teaspoons of Cornelian cherry syrup or paste.

I said that, first of all, this year I was going to test the raw, uncooked version of the Cornelian cherry jam, preserved with sugar and stored in the refrigerator. I was thinking to give it to the children, next to some porridge or yogurt, to see what happens ... anyway, its taste is great and you won't be sorry for such a reserve.

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Ingredients

Metric US

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Cornelian cherries

500 g

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Sugar

800 g

Step by step

Step 1

Normally this is what Cornelian cherries look like. They are small and quite firm to the touch. From these, I made: compote, some raw in the freezer and an extra-super-mega good jam - the recipe follows :)

They have seeds that are not easy to remove, and you can see below how to solve this.

Step 2

This year I was lucky enough to find bigger fruit, so the process of cleaning the seeds was faster. But it's not a big deal with the smaller ones either, I guarantee it's worth it :)

So, wash the Cornelian cherries and drain well.