This preserve is made from cherry laurel berries, a distinctive fruit of the Black Sea region, by soaking them in cold water to reduce their bitterness and then simmering them with sugar. The fruit retains its tart flavor. Skipping the soaking step will leave the jam bitter.
Sort and rinse the cherry laurel berries. Soak them in plenty of water for 2 hours to reduce their bitterness, then drain.
Mix the drained berries with the granulated sugar in a bowl. Cover and let stand for 30 minutes; the sugar will begin drawing out the fruit’s juices.
Transfer the mixture to a pot and bring it to a simmer over low heat. Skim off any foam with a spoon.
Add the lemon juice and simmer over low heat for 15 minutes more. When a drop on a plate begins to set, the jam is ready. Transfer it to jars and let cool.
Do not skip soaking the cherry laurel berries in cold water to reduce their bitterness; otherwise, the jam will taste bitter.
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