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 syrup with apple juice
Sour cherry syrup 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.
- Boil the strained liquid on its own until it is as concentrated as you want. Judge the consistency by letting a small sample cool.
- Pour the syrup into clean bottles. Once it has cooled, keep it in the fridge. To freeze it, use 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 jam with apple juice
Part of: Homemade jams and syrups
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