Sour Cherry Jam

Elena Butuc

Sour cherry jam is my favorite due to its rich flavor and delightful aroma. The key to exceptional sour cherry jam lies in preserving its vibrant color and natural taste without letting it become too liquid, as with compote. Achieving this perfect balance requires precise cooking techniques and careful attention to detail. After years of experimentation, this recipe achieves an ideal consistency, intense flavor, and a beautiful hue, all without any artificial additives.

For the best results, it's crucial to cook the jam in small batches using wide, deep pans. This allows the sugar to caramelize quickly and excess moisture to evaporate faster, resulting in a jam that's both sweet and aromatic in less time.

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Ingredients

Metric US

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Pitted cherries

1 kg

approximately 850 g of pitted cherries from 1 kg of whole cherries

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Sugar

1 kg

Step by step

Step 1

Wash the cherries thoroughly and remove the pits.

Step 2

Add the sugar to the cherries, mix well, and let them release their juice for several hours.

Ideally, leave them overnight for the best results.

Step 3

After about 5 hours, the cherries should have released their juice. Stir occasionally to help speed up the process.

Step 4

Begin boiling the mixture. Use a wide pan with a diameter of at least 28 cm. Start by adding half the cherries with their juice (approximately 4-5 ladlefuls).

For a smaller pan, such as one 24 cm in diameter, reduce the batch to about 3 ladlefuls.

Step 5

Bring the mixture to a strong boil on high heat. Once it reaches a vigorous boil, reduce the heat slightly, but ensure it continues to bubble. Stir occasionally while allowing foam to form on the surface.

Cook for 10 minutes.

Step 6

Perform the drop test. Place a small amount of jam on a cold surface and check its consistency.

The perfect drop will be firm and have an intense color. If the consistency isn’t right, continue boiling for 2 more minutes and test again.

Step 7

Once the desired consistency is achieved, remove the pan from the heat and let it rest for about 2 minutes. Stir gently to reduce the foam. Transfer the jam into clean, dry jars.

Seal the jars tightly, set them aside, and allow them to cool. No further sterilization is required.

Step 8

From one batch, you should get approximately 1.5 jars of jam. If you have more cherries, repeat the process. Pour the next batch of jam over the partially filled jar to complete it.