Traditional recipes

Sour cherry jam

Sour cherry jam

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Wash the fruits well and then clean them of the stalks and seeds. My helpers were (and this time) Silviu and the seed remover :). This device has once again proved to be a good purchase. In cherries it was most effective (it was harder in bitter cherries).

After we clean the cherries, we put them in a pot and add the sugar. Leave for ~ 1 hour and stir from time to time.

Then we put the pot on the fire (I also used a hob that I put under the pot). Let it boil at the right heat and take care to gather the foam formed on top. It should be mixed often enough to avoid sticking the jam to the pot.

Let it boil until it binds. We test the consistency by dripping a few drops of jam on a plate. If it does not flow after it has cooled, it means that our jam is ready.

Add the lemon juice and let it boil for another 2-3 minutes. Turn off the heat and let it cool a bit.

We put the hot jam in washed and sterilized jars and then we put the lid on them. We turn the jars on the lid and cover them until the next day.

The next day we can store them for the winter :).

Video: Pescado TV - Folge 471 - Sauerkirschmarmelade (May 2022).


  1. German


  2. Iov

    Certainly. It was and with me. Let's discuss this question.

  3. Zac

    Someone has a letter alexia)))))

  4. Webb

    Only dare once again to make it!

  5. Elye

    I'll take a look sometime, and then unsubscribe

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