The jam and the syrup are made from the same batch, so the ingredients are weighed only once. The amount of lemon juice is for the whole batch. The cooking time depends on the pan, the amount of fruit and the juice you separated. To store it in the cupboard, you need a preserving method validated for this mixture. Storage guide
Sour cherry jam with apple juice
Sour cherry jam sweetened with pure apple juice, with no granulated sugar.
Prep time: 25 minCook time: Until it reaches the consistency you wantServings: 1
Classic method
Ingredients
- 1 kg pitted sour cherries
- 600 ml pure apple juice
- 50 ml lemon juice — the amount for the whole batch
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How to make it
- Wash the sour cherries and remove the stones. Weigh the fruit after pitting.
- Put the sour cherries in a saucepan with the apple juice and lemon juice. Cook over a medium heat until the fruit softens.
- Strain to separate the liquid from the fruit, keeping both.
- Cook the drained fruit on its own, stirring often, until the mixture thickens. Test a little on a cold plate.
- Pour the jam into clean jars. Once it has cooled, keep it in the fridge or freeze it in suitable containers.
Estimated nutritional values*
Per serving: 1 porție din 1
- Energy
- approx. 951 kcal
- Protein
- approx. 15,2 g
- Carbohydrates
- approx. 230,7 g
- Fat
- approx. 5,2 g
Nutritional values can be calculated after weighing the finished jam and measuring the syrup, dividing the sugar between the two products.
Source: From the same batch: Sour cherry syrup with apple juice
Part of: Autumn recipes, Homemade jams and syrups
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