Sour Cherry Jam
This sour cherry jam is not the classic version, maybe one day I'll post that one too, but here's a more special sour cherry jam recipe. The idea came from the plum jam with raisins and walnuts I made last year which was very successful, and I can't wait for plums to appear to make it again. Until autumn, let's enjoy the combination of sour cherries, apples, and orange 😉 Plus, I loved the sour cherry-ginger combination from the sour cherry cake and used it here too.
Ingredients
1 kg sour cherries (weighed without pits)
2 apples (approx. 300 g)
1 orange
1 heaping teaspoon ginger powder
1/2 teaspoon cinnamon
500 g gelling sugar (Extra from Dr. Oetker)
How to prepare sour cherry jam
- Pit the sour cherries. Peel and core the apples and cut into cubes. Zest the orange. Then peel the orange and dice the flesh.
- Place 3 small plates in the freezer.
- Place all fruits in a large bowl. Add the spices (cinnamon, ginger, and orange zest). Mix well. Then sprinkle the sugar on top, mix, and let sit at room temperature for about 1-2 hours.
- Put everything in a large pot and bring to a boil. Pink foam will form on top when it starts boiling. Turn the heat to medium and boil for 4-5 minutes. Stir occasionally.
- Turn heat to low. Take a little jam, put it on a plate from the freezer and leave it in the freezer for a minute. If the jam "sets", it's ready. If not, turn heat back to medium and boil for 1 more minute. Repeat the plate test.
- Wash 2 jars of 800g + 1 jar of 300g, dry them and put them in the oven heated to 200°C for about 20 min to sterilize.
- Put the sour cherry jam in the sterilized jars, wipe the rim if it got dirty, put on the lids and tighten well. Turn the jars upside down and leave for 10 min to create a vacuum. Put the still-hot jars under a blanket and let them cool overnight. Store the sour cherry jam in a cool place, in the cellar or pantry.
Fruits with sugar
Starting to boil
Done in 5 minutes!
Sour Cherry Jam
