Turkish cuisine · Breakfast & Eggs

Sour Cherry Jam

Sour cherries slowly cooked with sugar and lemon into a dark red jam with whole fruit pieces.

Ingredients · for 8 servings

• 1 kg sour cherries
• 800 g sugar
• 1 juice of a lemon
• 200 ml water
• 1 pinch of salt
• 1 white bread

Instructions

1. Wash the sour cherries, pluck off the stems and pit the cherries with a cherry pitter, catching the escaping juice in the bowl.
2. Layer the cherries and juice with the sugar in a wide pot and let sit, covered, for at least 3 hrs., preferably overnight, until the sugar has dissolved and the fruit is swimming in its own juice.
3. Pour in the water and bring everything to a boil over medium heat; carefully skim off the pale foam that rises, or the jam will turn cloudy.
4. Boil uncovered for 30–35 min. at a gentle simmer, only occasionally swirling gently rather than stirring, so the cherries stay whole.
5. Add lemon juice and salt and cook for another 5 min.; the gel test on a cold plate must run slowly and thickly, then the jam is done.
6. Fill into clean jars while still hot, seal immediately, turn upside down for 5 min., and serve for breakfast with white bread.