Sour Cherry Jam
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 12 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg sour cherries with stones
- 2 sticks cinnamon
- 1 pinch nutmeg
- 200 ml juice (red fruit juice, e.g. blackberry, cherry), 100% fruit
- 500 g preservin suar (2: 1)
Print Recipe
Pin Recipe Instructions
- Wash and stone the cherries and place in a saucepan. Break the cinnamon sticks in two and add them to the saucepan with the nutmeg. Bring everything to the boil while stirring. Then take it off the stove and let it cool (stir every now and then). Put a lid on overnight and let it steep.
- The next day, drain the cherries very well in a colander. Do not (!) Remove the cinnamon sticks. During this time you can put two glasses and the lids in hot water.
- After the cherries have got rid of most of their liquid, they are put back into the pot. Now put the stove on high and as soon as the cherries get hot, add the juice and bring everything to a boil. Now stir in the preserving sugar and simmer a little. Then carry out the gelling test. Pour the finished jam into the jars and close tightly. Let cool overhead.
- The cinnamon sticks give a pretty decoration and an unforgettable aroma.
- Note: I got 2 glasses of 300 ml each according to this recipe.
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