Tamara Novacoviç jams on in the world of summer preserves. Now it’s time for the cherry to get a sugary treatment.
By Tamara Novacoviç
My project of preserving summer in a jar continues. Another summer fruit has arrived. Nature has been generous throughout May and June. Hopefully it continues till the end of fall. It’s time to use all of its gifts, preserve them the right way and make ourselves sunny jars of summer goodness that will comfort us and put smiles on our faces in the middle of winter. Remember this lovely raspberry jam in one of my previous posts? Raspberries are still in season and get hold of them if you can, enjoy them fresh but preserve some for colder days, I truly recommend this simple recipe. 
Sour cherry is currently in its full glory and while its fun to eat fresh or make strudel and cakes with it, I couldn’t live without some jars of cherry jam in my pantry.
I added a bit of vanilla flavor to it plus cardamom. Cinnamon works great as well, but you actually don’t have to add any of these spices. This jam is perfect with or without them. The only drawback could be pitting cherries. Work in groups, or work one small batch at a time. This recipe calls for 1 kg of sour cherries, it’s not a large amount. And wear something red. When you’re done pitting them, you’ll find yourself in an area that resembles a true masacre scene. I think Dexter himself would enjoy this.
Sour cherry jam
- Total Time: 55 minutes
- Yield: 4 cups 1x
Description
Capture the essence of summer with this delightful sour cherry jam, enhanced with a hint of vanilla and cardamom for an irresistible flavor.
Ingredients
- 35 oz (1 kg) sour cherries
- 32 oz (900 g) sugar
- 2 packets vanilla flavored sugar or 1 vanilla bean pod
- 4 tsp (25 g) powdered sugar-free pectin
- 1/2 tsp cardamom or cinnamon (optional)
Instructions
- Wash the sour cherries thoroughly, remove the stems, and pit them. You can use a cherry pitter to make this process easier. Wear something red to avoid staining your clothes.
- In a large bowl, combine the pitted cherries with sugar, vanilla, and cardamom or cinnamon if using. Mix well and let the mixture sit for 30 minutes to 1 hour to allow the cherries to release their juices.
- Transfer the cherry mixture to a large pot and bring to a boil over medium heat, stirring frequently to prevent sticking.
- Once boiling, add the powdered sugar-free pectin and stir continuously for 5 minutes.
- Reduce the heat to low and simmer for an additional 20 minutes, stirring occasionally, until the mixture thickens and reaches a jam-like consistency.
- To test the jam, place a small spoonful on a chilled plate. If it wrinkles when pushed with a finger, it’s ready. If not, continue to simmer and test again after a few minutes.
- Once done, remove from heat and let it cool slightly before transferring to sterilized jars. Seal tightly and store in a cool, dark place.
Notes
Pitting cherries can be messy; wear something red to avoid stains. You can substitute cinnamon for cardamom or omit spices altogether for a pure cherry flavor. Store the jam in sterilized jars in a cool, dark place for up to a year.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12
- Sodium: 0
- Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 0
- Cholesterol: 0
I made this with my own organic grown Sour Kirschen und added 500grams of blue berries and it worked perfectly, thank you :)
I love making jams just like you and Giulia. I’ve actually made some cherry jam lately but I’ve never thought of adding either vanilla or cardamom. I love this suggestion, really.
Rita, thank you. It’s great to hear from many people who love making home made jams. So much better than store bought versions. Anyway, vanilla is a great addition, cherry flavor stays strong but smells lovely because of vanilla. Cardamom is a bit stronger, but actually works really great with cherry jams, also with strawberry jams. If you like making jams, you should definitely try adding some of these flavors. Thank you for your kind comment :)
There is something truly rewarding in preserving. I rarely see sour cherries and I would really like to find some and make this jam.
thank you, Laura! We are so fortunate to have one cherry and one sour cherry tree in our garden, I truly enjoy that fruit. I must say cherries are common in my country, you can see them basically anywhere :)
I am a summer preserver as you! It’s like bringing some of this warm sweet sunny time into winter with us!
Thank you, I follow your blog and enjoy wonderful things you make. I too love preserving and the very idea of it :)