SAEDNEWS: Cherry jam is one of the most popular jams on the Iranian breakfast table. In addition to its unique and delicious taste, it also has many health benefits. In this section of Namnak, we have prepared a complete guide to making cherry jam for you.
Sour cherry jam is one of the most popular Iranian jams, loved for its pleasant taste, vibrant color, and rich nutritional value. It has a special place on breakfast tables. If you are looking for a homemade sour cherry jam recipe, follow the steps below.
To prepare a beautiful and delicious sour cherry jam, you will need:
Fresh sour cherries: 1 kg
Sugar: 1 kg
Lemon juice: 1 tablespoon
Vanilla: a pinch (optional)
Wash the sour cherries thoroughly, remove the stems, and pit them carefully to get a seedless jam.
Layer the cherries and sugar in a suitable container. Cover and refrigerate for 8 to 12 hours until the cherries release their juice.
Transfer the mixture to a pot and cook over medium heat until it starts boiling.
During boiling, skim off the white foam from the surface to keep the jam clear and bright.
Remove the cherries temporarily so the syrup can thicken. Then return them to the pot. In the final minutes, add lemon juice and vanilla.
A popular method is to prepare both jam and sour cherry syrup together:
Wash, pit, and mix cherries with sugar
Let rest for about 8 hours in the refrigerator
Cook until boiling and remove foam
Separate cherries from the syrup
Reserve part of the syrup for drinking (syrup)
Continue thickening the rest for jam
If you are short on time:
Let cherries and sugar rest for only 2 hours
Cook over slightly higher heat
Remove from heat once the syrup thickens
Sour cherries are rich in vitamin C and antioxidants, but due to sugar content, consumption should be moderate.
Reducing sugar by 20–30% creates a tarter jam.
A mix of sour cherries and sweet cherries can create a different flavor.
For a marmalade texture, mash the cooked cherries.
Add lemon juice at the end to prevent crystallization.
Use vanilla only at the end to avoid bitterness.
Proper sterilized jars and clean utensils help prevent mold.
Excess boiling can darken the color of the jam.
Store properly; it can even be frozen for up to one year.
Usually, the ratio of cherries to sugar is 1:1. You can adjust based on tartness.
Typically 30 to 45 minutes depending on juiciness and heat level.
Enamel or stainless steel pots are best. Avoid copper or iron.
Pitted cherries are more convenient, but some prefer pits for stronger aroma.
Low sugar or improper cooking can cause crystallization. Adding lemon juice helps prevent it.
Add a little hot water and lemon juice, then reheat briefly.
Add lemon juice and some fresh unsweetened cherries, then boil again briefly.
Preparation time: about 1 hour
Cooking time: about 1 hour
Best served as a breakfast or dessert accompaniment
