A homemade sour cherry jam that stands out for its deep red color and sweet-sour balance. Also used as a sauce with yogurt and ice cream, this jam is one of the finest ways to make the most of sour cherry season.
Combine the pitted sour cherries with their released juice and sugar, and let rest in the refrigerator overnight. The sugar will dissolve in the cherry juice.
Bring the mixture to a boil over medium heat; once boiling, turn up the heat and cook while skimming off the foam. Caution: sour cherry jam thickens quickly, so stir often and check the consistency.
Once the syrup turns a deep red and glossy consistency, add the lemon juice and boil for five more minutes. Important: remember it will thicken further as it cools, so take the jam off the heat while it's still pourable.
Fill sterilized jars with the boiling jam, seal, turn upside down to cool, and store in a cool, dark place.
Important: Since sour cherries are naturally tart, use a bit more sugar and keep an eye on the pot so it doesn't overcook — sour cherry jam thickens quickly. Contains no flour, dairy, or egg; plant-based and gluten-free. Sterilize the jars and fill them with the boiling jam.
While pitting the sour cherries, collect the juice in a bowl and add it to the pot; this juice gives the jam intense color and aroma. Serving the jam cold makes the sweet-tart balance more pronounced.
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