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This jam with cornelian cherries tastes incredibly fruity, sweet sour and so delicious. With its bright red color, it is also an eye-catcher on the breakfast table. You can make it at home with apple pectin or preserving sugar. You can find a detailed cornelian cherry jam recipe with the exact quantities and step-by-step instructions below.
So fruity and bright red
The cornelian cherry jam tastes sweet sour, similar to my sour cherry jam, rhubarb jam or cherry plum jam. It is heavenly fruity and special. In addition, its bright red color brings a colorful change to your dining table.
Cornelian cherry jam with pectin or preserving sugar
I made my cornelian cherry jam, just like the mandarin jam, the quince and apple jam and the blackberry jam, with normal sugar, a little lemon juice and apple pectin. This means I can avoid unwanted additives such as preservatives, which are often found in preserving sugar from the supermarket. In the end, I know exactly which ingredients are in my jam.
Alternatively, you can use my recipe to make the cornelian cherry jam with preserving sugar. In this case, you replace the normal sugar and apple pectin with the same amount of preserving sugar 2:1. You will need 500 grams of this for the recipe below.
Picking cornelian cherries
Cornelian cherries often grow in sunny places on the edges of forests as scattered fruit. The fruits ripen from the end of summer into the fall. You can also buy the shrub in a pot at your local garden center or online and plant it yourself in your garden.
Try the cornelian cherry cake and the spicy cornelian cherry sauce when the fruit is in season.
How to enjoy and store cornelian cherry jam
The cornelian cherry jam is ideal as a fruity spread for breakfast. Enjoy it on homemade croissants, fresh baguette or white bread.
The jam with cornelian cherries also tastes delicious with pancakes. Serve it with the blini, oladi or American pancakes.
You can also use the cornelian cherry jam to fill sweet pastries. Make the sweet yeast dough pirog, the shortcrust korzhiki or the vegan nut chocolate jam loaf cake with it, for example.
As a topping, the jam with cornelian cherries gives your dessert a fruity note. Serve it with the edible cookie dough, the plombir ice cream or the natural yogurt.
You should store the jam in sealed jars in a cool, dark place. Store opened jars of jam in the fridge.
This jam with cornelian cherries is
- heavenly fruity,
- sweet sour,
- fine, similar to my apricot jam,
- incredibly delicious,
- aromatic,
- vegan,
- with about twice as much fruit as sugar,
- to make with apple pectin and normal sugar – or with preserving sugar 2:1,
- quick and easy to make,
- ideal on bread, with pancakes, for baking.
How to make cornelian cherry jam: tips and tricks
- Very ripe cornelian cherries are best for the jam.
- When buying pectin, make sure that it is pure apple pectin without sugar or other additives. You can check the list of ingredients on the packaging.
- You can replace sugar and apple pectin together in the recipe with the same amount, i.e. 500 grams, of preserving sugar 2:1.
Did you make the cornelian cherry jam yourself using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how it tasted.
Also try these recipes for homemade jam:
- Apple jam recipe – how to make without gelling agent
- Quince jam recipe – the best
- Raspberry jam recipe – the fruity classic
Cornelian cherry jam
Equipment
- sterilized preserving jars
Ingredients
- 1500 g cornelian cherries
- 490 g sugar
- 10 g apple pectin
- 3 tbsp lemon juice freshly squeezed
Instructions
- Place cornelian cherries, 400 g sugar and lemon juice in a saucepan and mash the fruit a little with a potato masher.
- Heat the mixture slowly while stirring until the sugar has dissolved, then bring to the boil and simmer for approx. 10 - 15 minutes, stirring occasionally, until the cornelian cherries become very soft and partially disintegrate.
- Pass the fruit mixture thoroughly through a sieve to remove the stones and return it to the saucepan without the stones.
- Mix the remaining 90 g sugar with apple pectin, add it to the cornelian cherry puree in the saucepan and stir thoroughly.
- Bring the fruit puree to the boil while stirring and simmer for approx. 1 minute.
- Immediately pour the hot cornelian cherry jam into sterilized preserving jars up to the rim and seal. Place them on the lids for approx. 15 minutes, then turn them over and leave them to cool.
Notes
- Very ripe cornelian cherries are best for the jam.
- When buying pectin, make sure that it is pure apple pectin without sugar or other additives. You can check the list of ingredients on the packaging.
- You can replace sugar and apple pectin together with the same amount, i.e. 500 grams, of preserving sugar 2:1.
- Note the detailed tips and tricks for making the cornelian cherry jam at the top of the article.
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