Sour Cherry preserve, sour and fragrant, is one of the best jams, especially when it comes to pancakes. Consider this recipe in the peak season of sour cherries to enjoy their sweetness even during winter.
Preparation time: 120 minutes
3 kg of sour cherries
2 kg of sugar
1 stick of vanilla (optional)
- Wash and select the fruits. Throw away rotten or hard hit fruits.
- Extract the lemon juice.
- Break the stalks and remove the pit with a special garlic press or use the end of a tooth pick to push the pit through. At first it may take a bit to catch on to the technique but once you master it, it’s down the hill from there.
- Place the pitted cherries directly into the boiling pot.
- Add sugar as you add cherries - one layer of cherries one layer of sugar, and top it with sugar.
- Sprinkle them as you add them with lemon juice.
- Remove the seeds from the vanilla stick and add them to the pot along with the stick.
- Let the pot sit in the fridge for 10 hours, until a syrup develops as the sugar is dissolved.
- Place the pot over low heat. If the flame is too strong, it is possible to fumigate it.
- Boil slowly for about 1 hour, stirr and collect the foam with a slotted spoon. After one hour use a teaspoon and add a few drops of syrup on a soccer and let it dry for 3 minutes. If the drop stays put when moving the soccer around the jam is ready to go in the jars.
- Remove the pot from heat.
- While the jam is boiling, sterilize the jars and lids: put the jars and lids (thoroughly washed, dried and unattached) in a tray (spread a kitchen towel at the bottom of the tray) in the oven for 10 minutes at 180-200 Celsius degrees. Surpervise the oven continuously, do not leave it unnatended.
- Pour the jam into jars and screw the lid on.
- Turn the jars upside down and cover with thick blankets to induce vacuum, and let them cool.
Sour Cherry preserve is kept cool in the pantry or cellar for 12-24 months and is used for desserts, or spread on bread and butter.