This jam is very special. My kids were born and raised in Canada. They were first introduced to this jam when they were very little when we went to my mom's cottage in Bodrum, Turkiye. Nothing like sitting on the balcony with the ocean view surrounded with family and lots of love and laughter. It is this family setting we miss the most and the breakfast table that includes fresh breads, simits, feta cheese, watermelon, tomato and cucumbers along with all kinds of jams but in the centre of it all is the sour cherry jam that gets prepared specially for us before we get there.
1 kg. sour cherries
1/2 teaspoon butter
- Wash the sour cherries and take the seeds out. My aunt is a professional when it comes to removing the seeds. A clean bobby pin may come in handy
- Put the cherries in a wide pot. Pour 1/2 the sugar over the cherries. Cover and leave overnight. You'll find lots of juice in the pot the next morning
- Add the rest of the sugar and the butter (butter stops the 'foam") and start boiling.
- Boil at medium heat for 10 minutes and remove the cherries to preserve their plump look
- Continue to boil the rest for another 15 minutes
- Add the Cherries for the last 5 minutes of cooking
- Total cooking time should not exceed 30 minutes
- Put in jars. Cover with a cheese cloth to protect from bugs. Leave in the hot sun for a couple of days
- Then enjoy for holiday weekend breakfast with the family in the backyard or the cottage.
Hi Sule, this is so similar to my mom's sour cherry recipe but I've never heard of butter used to eliminate foam generation. Very interesting and useful information, thanks for sharing.
ReplyDeleteRegards,
From the Oz without a medical degree :)