Sour cherry jam

Sour cherry jam

By
From
Saha
Makes
2 kg
Photographer
Matt Harvey

Sour cherries are very popular around Aleppo. In spring the orchards in the north of Syria are a mass of frilly blossoms, and by late summer the fruit begins to appear on restaurant menus in the form of the famous cherry kebabs. This preserve is also popular – not just for breakfast, but in the Arab fashion as a spoon fruit, served with glasses of icy-cold water. If you can’t find fresh morello cherries then use dried sour cherries, available from Middle Eastern or Greek stores. Soak them overnight in water, then drain and pit them. Use the same ratio of soaked fruit as in the recipe.

Ingredients

Quantity Ingredient
1.2kg morello cherries
900g granulated sugar
1/2 lemon, juiced
2 tablespoons kirsch, (optional)

Method

  1. Layer the pitted cherries and sugar in a large bowl, and leave them to macerate overnight. The next day, tip the cherries and juice into a large pan. Bring to the boil very slowly, stirring frequently to prevent the cherries from burning. Simmer for 20–30 minutes, or until the cherries are very soft. Stir in the lemon juice. Use a slotted spoon to transfer the cherries into sterilised jars. Continue to cook the syrup until it thickens and reduces enough to coat the back of a spoon. If you’re using kirsch, stir it through the syrup. Pour onto the cherries and seal the jars while hot.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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