Traditional recipes

Sour cherry jam

Sour cherry jam

We wash the cherries, break their tails and remove the seeds with the special device or with a safety needle. We then place them in a sieve to drain the juice very well.

Put the water with the sugar on the fire and let it boil until a thick syrup is formed. Then add the cherries and let it continue to boil over low heat. We collect from time to time the foam that forms on top.

The jam will be ready in about an hour and a half. We put it hot, in sterilized jars and dry well.


What ingredients do we use for the blueberry jam recipe?

  • 1 kg of fruit
  • 1 kg of sugar
  • & frac12 lemon sliced
  • 150 milliliters of water
  • vanilla

Sour cherry jam

Wash the fruits well and remove the seeds.
Put the fruits in a bowl, pour the sugar over them, mix and refrigerate for a few hours or until the next day. Stir two or three more times to melt the sugar better.

The next day we put lemon juice over the fruit and put the bowl on the fire. I never put it directly on the flame but on a cast iron hob. It's true that it lasts longer and I leave it on low heat, but that's what I do and I don't rush anywhere when I do something like that :).
I boiled for about an hour and 45 minutes, stirring occasionally.
Pour the jam into clean and sterilized jars and screw the lid on (I wash them, put them in a tray and put them in the oven that has been preheated and then turned off or left to a minimum, until the jars and lids dry well).


Sour cherry jam

Here we speak a little Chinese work, in the sense that it is imperative to remove the seeds from the cherries. After we have the cherries washed and cleaned of seeds, we put them in a large saucepan, add the sugar over them and leave it like that until the next day.
Place the pan on low heat and let it boil, taking care to gather the foam that forms on the surface.
Stir gently from time to time. When the foam no longer accumulates, add the lemon juice and let it boil until the jam drops, poured on a cold plate, no longer flow. We are careful to try it quite often because we can easily fool ourselves and let the jam boil too much. It must keep its dark red color.

Pour the hot jam into washed and sterilized jars. Close the lids tightly and leave the jam upside down, wrapped in a blanket, until the next day.

For more light and seasonal recipes I am waiting for you on my blog: http://calatorii-culinare-adina.blogspot.ro/


A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)


Sour cherry jam

Wash the fruits well and remove the seeds.
Put the fruits in a bowl, pour the sugar over them, mix and refrigerate for a few hours or until the next day. Stir two or three more times to melt the sugar better.

The next day we put lemon juice over the fruit and put the bowl on the fire. I never put it directly on the flame but on a cast iron hob. It's true that it lasts longer and I leave it on low heat, but that's what I do and I don't rush anywhere when I do something like that :).
I boiled for about an hour and 45 minutes, stirring occasionally.
Pour the jam into clean and sterilized jars and screw the lid on (I wash them, put them in a tray and put them in the oven that has been preheated and then turned off or left to a minimum, until the jars and lids dry well).


Sour cherry jam

The cherry jam is perfect for pancakes, with ice cream or just to cheer up a cake, on a summer afternoon or to enjoy it in winter, when we have less fruit.

Wash the fruits, remove the seeds.
Put them in a deep bowl, add sugar depending on how sweet the fruits are but also depending on how sweet you want the jam to be.

Leave it until evening, to leave its juice, then put it to boil in a large saucepan with two glasses of water (because I want to have more syrup). Use a large saucepan because, when boiling, the jam swells, foams and you will need enough space, only then it will decrease.
Take the foam when needed and always mix, not to stick (with smooth movements, not as energetic as creams). Boil over low heat until the syrup has set and the jam has been reduced by almost half.

Leave the jam to cool, then pour into jars and label.

Preparation time: about 1 hour + a few hours needed for the fruit to leave its juice
Cooking time: approx. 1h 20min
Servings: 3 jars of 700 g.


Sour cherry jam

Here we speak a little Chinese work, in the sense that it is imperative to remove the seeds from the cherries. After we have the cherries washed and cleaned of seeds, we put them in a large saucepan, add the sugar over them and leave it like that until the next day.
Place the pan on low heat and let it boil, taking care to gather the foam that forms on the surface.
Stir gently from time to time. When the foam no longer accumulates, add the lemon juice and let it boil until the jam drops, poured on a cold plate, no longer flow. We are careful to try it quite often because we can easily fool ourselves and let the jam boil too much. It must keep its dark red color.

Pour the hot jam into washed and sterilized jars. Close the lids tightly and leave the jam upside down, wrapped in a blanket, until the next day.

For more light and seasonal recipes I am waiting for you on my blog: http://calatorii-culinare-adina.blogspot.ro/


A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)


Unfortunately, they didn't leave a few whole fruits to pose with the final preparation, so we picked some wild cherries from the neighbors' tree (which stretches its branches over our fence). It makes some small, black, sour-bitter and very tasty cherries. It bore fruit like crazy! It's full of cherries! I'm thinking of making something just out of them so it doesn't get too bitter.

Although the preparation of this jam is not a typical one (with sugar syrup in which the fruit is dipped & # 8211 as I proceeded to Cherry jam and to that of strawberriesHowever, it is not a jam because the fruit retains its shape somewhat.

Because cherries are sour, I put 700 g for each kg of cleaned and drained fruit (not just 500 g as I put strawberry jam).

  • 1.5 kg pitted cherries (or cherry mix), weighed after draining
  • 1 kg of caster sugar
  • juice from a large lemon or 4 g of lemon salt
  • a handful of cherry and cherry seeds (about 1 full spoon, NOT more)

The first tip & # 8211 cherry jam with cherries

After the children cleaned my cherries and cherries, I placed them in a large strainer and I let them drain overnight in the refrigerator.

The juice collected in the bowl under the strainer was quite a lot and I gave it to my daughter to drink. Fresh, natural cherry and cherry juice. This way I got rid of some liquid, so I won't bother much with the jam. There's really no point in making a pot of syrup to float the fruit.


Unfortunately, they didn't leave a few whole fruits to pose with the final preparation, so we picked some wild cherries from the neighbors' tree (which stretches its branches over our fence). It makes some small, black, sour-bitter and very tasty cherries. It bore fruit like crazy! It's full of cherries! I'm thinking of making something just out of them so it doesn't get too bitter.

Although the preparation of this jam is not a typical one (with sugar syrup in which the fruit is dipped & # 8211 as I proceeded to Cherry jam and to that of strawberriesHowever, it is not a jam because the fruit retains its shape somewhat.

Because cherries are sour, I put 700 g for each kg of cleaned and drained fruit (not just 500 g as I put strawberry jam).

  • 1.5 kg pitted cherries (or cherry mix), weighed after draining
  • 1 kg of caster sugar
  • juice from a large lemon or 4 g of lemon salt
  • a handful of cherry and cherry seeds (about 1 full spoon, NOT more)

The first tip & # 8211 cherry jam with cherries

After the children cleaned my cherries and cherries, I placed them in a large strainer and I let them drain overnight in the refrigerator.

The juice collected in the bowl under the strainer was quite a lot and I gave it to my daughter to drink. Fresh, natural cherry and cherry juice. This way I got rid of some liquid, so I won't bother much with the jam. There's really no point in making a pot of syrup to float the fruit.


How to make cherry jam

Cherries they will be cleaned of tails (if they have any), then put in a bowl and washed.

With the help of a special seed removal device (or with the tip of a safety pin, in the absence of the device), the seeds will be removed and put in a drain strainer (the juice that is left can be used for cherry syrup, of course if the amount of cherries for jam is large).

a enameled pan (used only for jams every year), we water with sugar boil until a syrup (not too thick), after which we will put cherries.

The syrup will be bound when small and uniform bubbles appear on the surface.

The jams from the small fruits will be boiled over a high heat, so this cherry jam will be made over a high heat.

take pan on the fire for 30 minutes (to better penetrate the syrup into the fruit), then put the pan back on the fire to boil, until bind the jam (when it boils harder, stifled, the jam is ready, or when the cooled drops on a cold plate take out of the freezer, drain slowly).

A another proof to know that the jam is ready, is when we put a few drops of the jam in a glass of cold water and if they harden (they will not spread), the jam is ready, ie the syrup is bound.

With 5 minutes before taking Sweety from the fire, sdaugam lemon juice, so Sweety will get a bright color (the color of the cherry fruit).

Sour cherry jam will be put hot in jars preheated in the oven, then put in a warm bed wrapped in a thick blanket and leave until the jars cool.


Cherry jam (classic recipe)

This is the recipe I know from my mother and it is very good. Thank you.

Marinela Simona Nachescu, July 6, 2016

Argenti Sebastiano, July 10, 2015

How many huts, so many habits, it seems that you haven't learned the cherry jam recipe very well. I'm a man, but I know better than you.

Maria Elena Burdulea, June 18, 2015

Elena, in the recipe I wrote about 1200 gr of sugar for 1500 gr of peeled fruit. If I put 800 g of sugar per 1000 grams of fruit, I used 400 grams of sugar per 500 grams of fruit. So for 1.5 kg of cherries = 1.2 kg of sugar. I didn't write 850 grams of sugar anywhere. It was clear to me. Thank you for reading my recipe. If you still have any questions, I will be happy to answer you when I see the comment. All the best.

Maria Elena Burdulea, June 18, 2015

Dear Elena, lemon salt must be added. Sometimes it happens to me too, but the jam barely lasts longer, it certainly doesn't spoil.

Maria Elena Burdulea, June 18, 2015

If that happened, you've probably boiled it a lot.

Maria Elena Burdulea, June 18, 2015

Petronela, I only use jars with lids. My procedure is the same every year: the well-washed and rinsed jars are put in the stove oven for about 10-15 minutes, on low heat.

Elena Parscoveanu, June 13, 2015

Well, do we either put 850 gr of sugar or 1,200 gr on 1,500 gr of fruit? Either or it's not clear!

Elena Mirila, June 11, 2015

what is the secret, that the jam remains red, because it is black to me?

Super good. I do it every year

hognogi flower, July 2, 2014

and I want to make it moisten the recipe

Eftene Constanta, July 2, 2014

how many jars came out of a kilogram and a half of cherries?

Laura Rotariu, June 29, 2014

that's the recipe for old people

Tudor Florin, June 21, 2014

Petronela Popovici, June 19, 2014

how to sterilize the jars so as not to catch air

Rodica Mihut, June 3, 2014

Maria Elena Burdulea, June 3, 2014

Dear Rodica, I don't put any preservatives. If there is enough sugar and the jars are sterilized, nothing is needed. If you want more canned recipes, you can enter here: http://dulcesarat.blogspot.com

Rodica Mihut, June 2, 2014

For jam, don't you use any preservatives?

Maria Elena Burdulea, June 2, 2014

Dear Gina, after you have boiled the jam, put a few drops on a saucer to cool, if it "binds", then you have reached the necessary consistency.


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