Romanian sour cherry jam recipe
The Romanian sour cherry jam is one of the most delicious and special jams in Romania. It is sweet, decadent and indulgent.
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.