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
Units
Scale
- 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