Prepare to embark on a delectable adventure into the heart of Persian cuisine with the most irresistible Sour Cherry Jam (Moraba Albaloo) that will transform your breakfast and dessert experience forever! This vibrant, ruby-red preserve isn't just a jam—it's a cultural treasure that captures the essence of sun-ripened sour cherries, balanced with a perfect blend of sweetness and tang that will make your taste buds dance with delight.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Persian
Serves: 6 jars
Ingredients
- 4 cups sour cherries, pitted
- 2 cups sugar
- 1/4 cup lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Thoroughly wash and pit the sour cherries, removing any stems or damaged fruit. Pat the cherries dry with clean kitchen towels.
- In a large, heavy-bottomed stainless steel or copper pot, combine the pitted sour cherries, sugar, lemon juice, cinnamon, and salt. Stir gently to ensure even sugar distribution.
- Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent sugar from burning and cherries from sticking to the bottom.
- Reduce heat to medium-low and continue cooking, stirring occasionally, allowing the cherries to release their juices and the mixture to thicken. Skim off any foam that forms on the surface.
- Use a candy thermometer to monitor the temperature. Cook until the jam reaches 220°F (104°C), which is the standard gel point for fruit preserves.
- Test the jam's readiness by placing a small amount on a chilled plate. If it wrinkles when pushed with a finger, it has reached the right consistency.
- Remove from heat and let the jam cool for 5-10 minutes to allow slight thickening before transferring.
- Sterilize glass jars and lids by boiling them in water for 10 minutes. Carefully transfer the hot jam into the sterilized jars, leaving about 1/4 inch of headspace.
- Wipe jar rims clean, seal with lids, and process in a boiling water bath for 10 minutes to ensure proper preservation.
- Remove jars and let them cool completely at room temperature. Check seals and store in a cool, dark place. Refrigerate after opening.
Tips
- Choose the Freshest Cherries: Select ripe, firm sour cherries for the most intense flavor. The fresher the fruit, the more vibrant your jam will be.
- Invest in a Candy Thermometer: Precision is key in jam-making. A reliable candy thermometer ensures you hit the perfect gel point every time.
- Sterilization is Crucial: Always sterilize your jars and lids to prevent bacterial growth and ensure your jam stays fresh for months.
- Skim the Foam: Regularly remove foam during cooking to achieve a clearer, more refined jam texture.
- Patience Pays Off: Don't rush the cooking process. Slow, steady cooking allows the flavors to develop and the jam to thicken naturally.
- Storage Matters: Store your sealed jars in a cool, dark place and refrigerate after opening to maintain optimal flavor and quality.
Nutrition Facts
Calories: 301kcal
Carbohydrates: 45g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
