Sour cherry jam from leftover syrup cherries

Name: Sour cherry jam from leftover syrup cherries
Ingredients: 3 kg sour cherries left over from making syrup; 1 kg sugar; 1/2 packet preservative

Jam - Sour cherry jam from leftover syrup cherries by Magdalena H. - Recipia

Sour cherry jam made with cherries left over from syrup is thick, with pieces of fruit, after a slow simmer. With sugar and a little preservative, it has a tangy taste and you can use it in cakes, crescent rolls, haioș (Romanian pastries) and pancakes. I like it best on pancakes, spread in a thin layer. Prep: 10 minutes. Cook: 37 minutes. Rest: 12 hours. Total time: 12 hours and 47 minutes. Servings: 80. About 70 kcal and 0 g protein per serving.

Ingredients

3 kg sour cherries left over from making syrup
1 kg sugar
1/2 packet preservative

Preparation

1. Place a heat diffuser over a stove burner and set a double-bottomed stainless-steel pot on top. Add the sour cherries left over from making the syrup and the sugar, if you want the jam sweeter. 2. Simmer over low heat for 35 minutes, stirring from time to time with a wooden spoon. The jam bubbles gently and gradually thickens. 3. When it comes to a boil, add the preservative and stir well. Let it bubble for a little longer, about 2 minutes. 4. Put a spoonful of jam on a plate. If it doesn't run and holds together, it's ready. 5. Pour the hot jam into sterilized jars and put on the lids. Place the jars in a crate in a dry place until the next day, then move them to the pantry.

Notes

Choose ripe, whole sour cherries with no bruised spots. Fruit that's too soft breaks down quickly, and you won't feel the pieces as much in the jam. Let them drain well after making the syrup, since any liquid left behind can make the cooking take longer and thin the jam. If they've been in the syrup for a long time, taste them before adding the sugar and adjust the sweetness to taste. The double-bottomed pot and the heat diffuser underneath keep the simmer gentler. Keeping a wooden spoon just for preserves is a practical little detail worth holding on to. Once cooled, keep the jars in a dry pantry; an opened jar goes in the fridge and should be used within 3 days. The jam spreads well on pancakes, almost like a tangy pie filling. Use it as it is in crescent rolls; for cakes, spread it in a thin layer.

Frequently asked questions

How can I check more reliably if it's set?

Put an empty plate in the fridge for 10 minutes before testing the jam. On the cold surface, it's easier to see if the spoonful of jam holds its shape.

What should I do if the jam is still too runny?

Boil it for another 5 minutes at a time and test it on the plate again. Sour cherries that still have a lot of syrup on them may need more time on the heat.

Can I use frozen sour cherries?

Yes, thaw them for 8 hours in the fridge and drain the liquid well before boiling. Only then weigh out the 3 kg for the jam.