The sour cherry season has begun, so we should fully enjoy these special fruits. Sour cherries are very tasty and have beneficial effects on the human body.
Sour cherries are very useful in diseases of the stomach, kidneys, and respiratory tract. Sour cherries can lower cholesterol levels, strengthen the immune system, and detoxify the body.
In addition to the benefits of eating fresh sour cherries, I have prepared a unique recipe for a sugar-free sour cherry jam to enjoy their full nutritional benefits. The sour cherry jam is excellent for pancakes, to give a special flavor, to rice with milk or other favorite desserts.
The principle of any jam without sugar is very simple: sugar is completely replaced by very sweet fruit juice (apples, pears, grapes, in this case, 100% natural apples, either squeezed at home or found commercially).
And the main fruit from which we make jam is not left to soak for hours (or overnight) in sugar. The process is even much faster!
The sour cherry jam is easy to prepare, you don’t need many ingredients, the sour taste of the sour cherries being the stare of the whole dish. Besides being sugar-free, this is also low-carbs, vegan, keto recipe.
It lasts very well over the winter if the jars are properly sterilized.
• 1500 ml of sweet apple juice
• 3 kg of sour cherries (2.4 kg seedless sour cherries, very well squeezed)
• 1 teaspoon vanilla essence
• 2 tablespoons lemon juice
Method of preparation:
1. Wash the sour cherries well (I washed them 3 times), and remove the tails and seeds.
2. Pour the apple juice into a large bowl and simmer until reduced by half
3. Add the well-drained sour cherries (I let it drain for 2 hours, in a sieve placed above a bowl)
4. Add the vanilla essence and lemon juice (optional – its role is to keep a beautiful color, but the jam will have a beautiful shade also without lemon)
5. Simmer over low heat for 30 minutes, stirring constantly. Because I wanted a well-gelled cherry jam, I boiled the jam 3 times for 30 minutes, with a cooling interval. That is, boil for 30 minutes, let it cool, and boil and then cool. The more viscous you want the jam to be, the more you have to boil it.
6. When it reaches the desired consistency, turn off the heat and pour the jam hot into properly sterilized jars.
The jam is not as sweet and glassy as the classic one, it is a little sour and slightly matte, due to the apple juice.
7. Close the jars tightly and immediately turn them upside down (10 min), to form a vacuum; then return to the normal position and allow to cool slowly, well wrapped in kitchen towels, and transfer to the pantry.
Once opened, the jam jar is stored in the refrigerator, but not more than 2-3 days, after which it begins to ferment.
After tasting, I can say that this jam is very pleasant, the sour taste is not pronounced, the apple one I would say is too little or not at all noticeable, and what remains is a sweet and very fragrant note.
The fact that it does not contain sugar makes it suitable for any diet, children, or diabetics.
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