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This tart cherry jam tastes incredibly fruity and contains whole cherries. You can make it at home with or without preserving sugar. It is perfect on bread for breakfast or for filling pastries. A detailed sour cherry jam recipe with the exact quantities and step-by-step instructions can be found here at the bottom.
Sour cherry jam with or without preserving sugar
Just like my strawberry jam, rhubarb jam or apricot jam, I made the tart cherry jam with the vegetable gelling agent pectin and ordinary sugar. You can buy apple pectin at some organic stores or online. Make sure that it is 100% pectin.
This sour cherry jam recipe will work just as well with preserving sugar if you don’t have apple pectin on hand. You will then need 3:1 preserving sugar for it.
In the recipe below you replace in this case the amount of sugar and pectin together by the same amount of preserving sugar. So you need 300 g of preserving sugar 3:1 for 900 g of pitted sour cherries.
Secret tip with mint
Did you know that sour cherries and mint combine perfectly in terms of taste? You can take advantage of that with this recipe.
Add some fresh peppermint leaves to the cherry mixture and cook it together. This will give you an aromatic, sweet sour jam with a slight mint flavor.
Where can I get sour cherries?
For the sour cherry jam recipe, you can use both fresh and frozen fruit. I made the jam with fresh sour cherries. So it tastes particularly fruity, is very aromatic and has a great color.
In Germany fresh sour cherries may be available from a local farmer. You can also pick the fruit yourself in some meadow orchards. Sour cherries are also offered at some fruit markets. In addition to jam, you can also use them to make the cherry vareniki.
Alternatively, use frozen fruit for the recipe if you don’t have fresh ones at home. You can get them in many supermarkets in the frozen aisle. They are used in my recipes for custard cherry hand pies, cake “Gusinye lapki” and cream puff cake with cherries, among others.
Frozen cherries must then be heated slowly in a saucepan with the sugar mixture until they are thawed and there is enough fruit juice.
Versatile to use
What makes a sour cherry jam special is that the fruit tastes sour. This characteristic makes the distinct taste of an otherwise sweet jam.
The tart cherry jam is ideal as a fruity bread spread. With butter, it tastes delicious on croissants, baguette or baton for breakfast.
It is also delicious as a topping in desserts or yogurt.
You can still enjoy the sour cherry jam with blini, oladi or American pancakes, among others.
It is also good as a filling for a sweet pastry. For example, fill the sweet piroshki with the sour cherry jam instead of apricots. Or instead of making piroshki with apple jam, make the buns with the tart cherry jam.
This homemade tart cherry jam is
- incredibly fruity,
- sweet sour,
- very tasty,
- aromatic,
- vegan,
- with whole fruits,
- with three times as much fruit as sugar,
- without preserving sugar – or with preserving sugar 3:1 possible,
- easy and quick to make,
- ideal on bread, with pancakes or for pastries.
Sour cherry jam recipe with 3 ingredients
The sour cherry jam recipe you’ll find here at the end of the post in the recipe box is pretty simple. You’ll need three ingredients to make it. If you opt for preserving sugar instead of pectin, it’s only two ingredients.
First, pit sour cherries and put them in a saucepan. Then mix sugar with apple pectin and add it to the fruit.
Slowly heat the cherry mixture until the sugar dissolves. Then bring it to a boil and simmer for about 4 – 5 minutes.
Now fill the tart cherry jam into sterilized preserving jars and let it cool down.
How to make sour cherry jam: tips and tricks
- Instead of fresh, you can use frozen sour cherries. See my notes above.
- You can replace apple pectin and sugar together in the recipe with the same amount, i.e. 300 g, of preserving sugar 3:1.
- You can refine the sour cherry jam with mint. You can read more about this in the article above.
- Store the preserved tart cherry jam in a cool and dark place. Store already opened preserving jars** with the jam in the refrigerator.
Have you made sour cherry jam using this recipe? I look forward to your result, your star rating and your comment here below on how it turned out and tasted.
Looking for more delicious jam recipes? Try some more:
- Strawberry rhubarb jam recipe – aromatic fruity
- Apple jam recipe – how to make without gelling agent
- Blackcurrant jam recipe – how to make without preserving sugar
Sour cherry jam
Equipment
- sterilized preserving jars or screw jars
Instructions
- Put pitted sour cherries into a saucepan.
- Mix sugar with apple pectin and add it to the cherries in the saucepan.
- Put the saucepan on the stove and heat the cherry mixture slowly over low heat, stirring until the juice is formed and the sugar is dissolved.
- Now bring the cherry mixture to a boil and boil it bubbling while stirring for about 4 - 5 minutes.
- Immediately fill the hot sour cherry jam into sterilized preserving jars or screw jars up to the rim, close them, put them on the lids for about 15 minutes and let them cool.
Notes
- Instead of fresh, you can use frozen sour cherries. To do this, follow my notes here above.
- Apple pectin and sugar together can be replaced by the same amount, i.e. 300 g, of preserving sugar 3:1.
- Note the detailed tips and tricks for making the sour cherry jam above in the post.
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