SOUR CHERRY JAM: SUN-COOKED AND HOMEMADE WITH TRADITIONAL TECHNIQUE

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides a natural sweetness and may reduce calories.

pectin

💰Cheaper: cornstarch

Cornstarch can thicken the jam but may alter texture.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Imitation vanilla is less expensive and provides flavor.

Wash and strain the Sour Cherries.

Discard the stems and seeds.

Place in a pot.

Pour 1 kg of sugar over the Sour Cherries.

Cover the pot with a lid and rest for 3-4 hours or overnight.

Set the stove to medium-high and cook until the Sour Cherry and sugar mixture boils.

Once the mixture begins to boil, cook for 15-20 minutes on medium heat.

Boil the mixture until the foam disappears and bubbles become transparent.

Add the lemon juice (or citric acid) to the jam and boil for 2-3 more minutes.

Transfer the Sour Cherry jam into a wide and shallow container.

Place the container under the sun and cover it with a screen.

Stir the jam twice per day; once in the morning and once in the afternoon.

Keep the jam under the sun for a minimum of 2-3 days, until it reaches your desired consistency.

Prepare small, sealable and clean jars for storage.

Evenly distribute the jam into the jars and tightly close the lids.

Cooking Techniques

Equipment Needed

Spice Level: