In Romania, we have jams and special jams. And this Romanian sour cherry jam is one of those special ones. What makes it special? The thick syrup the fruits are preserved in. Growing up, one of my favourite ways to eat sour cherry jam was by mixing it with sour cream. The syrup mixed with the thick cream would make the perfect balanced base for the cherry, extra sweet cherries inside the jam. In my then mind, it was just perfection. Of course, it was a caloric bomb, but my 14-year-old metabolism didn’t care about that.
Growing up I was spoiled with sour cherries, with a massive tree in my grandparents’ garden. Moving abroad, later on, I crave them. They are impossible to find in England. Last week though, I attended a wedding in Poland and, before leaving, I passed by the farmer’s market. Do you think I could resist buying a massive bag of sour cherries? I couldn’t! Bringing them back to the UK was a challenge, wrapped in several paper and plastic bags, and holding the package in my hand on the entire journey home. Somehow they’ve made it in one piece. I’ve eaten a few on their own and used the rest to make my childhood dessert – the sour cherry jam.
One kilogram of sour cherries will make about 2 jars of jam.
Ingredients for the Romanian Sour Cherry Jam
The sour cherry jam is sweet and indulgent. This is one of those recipes where you have to turn a blind eye to the quantity of sugar you’ve added. For one kilogram of sour cherries (pitted), I added 500 grams of sugar, and the juice from half a lemon. You can add more or less sugar – but never less than 350 grams, as sugar acts as a preservative so you need a minimum to be able to keep your jam over winter. The lemon juice acts as an antioxidant and prevents the development of bacteria in the jam. It also balances the sweetness of the sugar.
How to Make the Romanian Sour Cherry Jam
Start by pitting the sour cherries. Save a few of the pits. Place the pitted cherries in a large bowl and add the sugar over them. Let them sit overnight to allow the sugar to dissolve and the cherries to release their juices. By the morning, you’ll notice that the cherries are sitting in their own syrupy juice.
In the morning, add the lemon juice to the cherries and mix well but gently. Transfer the cherries along with their juice to a large pot. Add the cherry pits inside a cheesecloth, and add it to the pot. The pits will give a more intense flavour to the jam. Turn the heat to medium and place the pot on the stovetop. As the mixture heats up and begins to boil, foam will form on the top. Skim off this foam with a spoon, as it contains impurities from the sugar.
Stir the jam occasionally to prevent sticking, but be gentle to avoid breaking the fruit. Continue cooking the jam until it reaches 106 degrees Celsius, at which point the jam will have a deep red colour and the perfect consistency.
While the jam is cooking, sterilize the jars. Wash the jars and their lids thoroughly with soap and water. Place them on a baking tray while still wet and put the tray in a cold oven. Turn the heat to 150 degrees Celsius and let the jars dry in the oven for 12-15 minutes, until there are no more water drops on them.
Once the jam is ready and the jars are sterilized, it’s time to can the jam. Carefully place each jar on a metal surface, such as a baking tray or a stainless steel countertop, to prevent cracking. Fill each jar with the hot jam up to the rim, then seal with the lid. Turn each jar upside down and let it cool slowly.
After the jars have cooled completely, store them in your pantry. Properly sealed, this sour cherry jam will last for years, allowing you to enjoy the taste of summer throughout the year.
Notes and Tips:
- Pitting sour cherries is so much easier than pitting cherries. They are softer and the pit comes out straight away.
- Don’t over-mix in the jam whilst it is boiling. The best part of the sour cherry jam is the whole fruit inside the thick syrup.
- Sterilising the jars is crucial to prevent any bacterial growth and to extend the shelf life of your jam.
- The amount of time it takes to boil the fruits depends on how much water there is in them. It can take 30 minutes, but also one hour.
Romanian sour cherry jam recipe
Ingredients
- 1 kg sour cherries
- 500 gr sugar
- juice from half a lemon
Instructions
- Start by pitting the sour cherries.
- Save a handful of the pits and put them in a cheesecloth.
- Add the sugar over them and let them sit overnight.
- In the morning you will notice that the sugar has dissolved, and the cherries are now sitting in their own juice.
- Add the lemon juice and mix.
- Put the sour cherries with their juice and the cheesecloth with the pits, in a large pot.
- Turn the heat to medium and place the pot on the stovetop.
- Once the jam starts boiling, you will see a foam forming on top. Clear it with a spoon. This is formed by sugar impurities.
- Mix occasionally, to prevent sticking – but be gentle, so you don’t break the fruit.
- The jam is ready when the temperature reaches 106 degrees Celsius. The jam will change its colour to a deep red.
- Meanwhile, sterilise the jars.
- Wash them and their lids very well with soap and water.
- Put them on a tray whilst wet and place it inside the cold oven.
- Turn the heat on to 150 degrees Celsius and let them dry inside for 12-15 minutes.
- Once the jam is ready and the jars are sterilised, it’s time to can it.
- Carefully place each jar on a metal surface and start filling it with jam until the rim.
- Put the lid on and turn the jar upside down.
- Let the jam cool down slowly.
- Once the jars are cold, store them in your pantry. They will last for years.
FAQ:
What if I don’t have a thermometer?
If you don’t have a thermometer, you can test the jam’s readiness by placing a small amount on a cold plate. If it gels and you can run your finger through it, leaving a clear mark, it’s ready.
Can I reduce the amount of sugar?
Sugar acts as a preservative, so reducing it may affect the jam’s shelf life and consistency. If you prefer less sugar, you may need to store the jam in the refrigerator and consume it more quickly.
Is it necessary to turn the jars upside down?
Turning the jars upside down helps create a vacuum seal, which is essential for long-term storage.
For more traditional Romanian jam recipes, check out my recommendations below:
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