Concentrated Sour Cherry Juice
When I saw the sour cherries in the market this weekend, I almost jumped with joy. While normal people use the cherry to make desserts or drinks, I eat it in handfuls. I don't get up without eating half a kilo in one sitting. How lucky am I that Yasin doesn't like to eat cherries, he just likes cherry desserts. So all the raw cherries in the house are left to me :) Don't think that I don't like the cherry recipes, I love them too. In essence, I love the idea that sweets contain sour flavors that break the excess sugar. I'm not very good with sugary stuff. I like sweets that are slightly sweet and more flavorful. I make sure to make my desserts this way as well. For example, I adjust my ingredients in such a way that I can taste apple + cinnamon, not sugar dough in apple cookies.
That's why making sweets from fruits that smell and taste intense like cherries is a different pleasure for me. In short, the adventure of new cherry flavors begins as of now.
While I was working on new recipes, I wanted to share with you a recipe that I missed out of season to publish last year. It is useful to start the winter preparations slowly, so as not to squeeze them all together. For jam lovers, a suitable period for jam making, for example. We are in the days when the most delicious form of jam fruits are available. If you are going to apply this recipe and of course, I recommend you to buy your cherries from the local market, not from the market. You will have the opportunity to choose from many options and probably the price will be more affordable.
Enjoy the recipe...
- 1 kg of fresh sour cherry,
- 4 liters of water,
- 2 cups of sugar,
- 1/2 lemon juice.
- Remove the stems of sour cherries, wash and drain,
- Place in a deep pan,
- Add the water and cook until the sour cherries are tender start to split,
- Remove from heat and set aside for 1-1,5 hours, lid on,
- Drain the sour cherry juice with a cheese cloth,
- Transfer in to a pan and add sugar,
- Stir until the sugar melts on high heat,
- Lower the heat and boil for 1 hour,
- Add lemon juice, stir and remove from heat,
- Fill the glass jars and cover the lids immediately,
- Fill a boiling-water canner about half full with water. Bring to a full simmer. Lower the filled jars into the simmering water one at a time with a jar lifter or use a canning rack to lower all the jars into the water at once. Check the water level. If the water does not cover the jars, add boiling water as needed,
- Bring to a rolling boil, cover the canner and boil for 10 minutes,
- Let cool for 10 minutes before removing the jars from the pot,
- Keep in a cool place.