Turkish Sour Cherry Jam Visne Receli Recipe

Honestly, this sour cherry jam recipe is a game-changer because it’s like bottling up a burst of tangy, sweet nostalgia that makes my breakfast toast an absolute delight. Plus, the entire process feels like a cozy, weekend ritual that gives me major farmhouse vibes, even in the heart of the city!

Turkish Sour Cherry Jam, or Vişne Reçeli, is a simple recipe that yields the most alluring result. Each spoonful captures summer’s vibrancy.

This jam is not cloyingly sweet, with the pitted sour cherries providing a tart bite. The ratio of cherries to sugar is almost 1:1.

Yet, considering that the fruit is the jam’s most prominent flavor component, it is hard to imagine a better marriage of ingredients and a more perfect paring of tastes.

Ingredients

Tart Cherries: Loaded with antioxidants and vitamin C that provide a sharp sweetness.

Main source of sweetness, balances the tartness of cherries: Granulated Sugar.

Juice of Lemon: Gives sourness, natural pectin assists in gelling.

H2O: Solvent for nearly any solute, but especially sugars.

In cooking, it helps to reduce fruit mixtures, like the following cherry mixture, into sauces.

Ingredient Quantities

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• 1 kg (2.2 lbs) sour cherries, pitted
• 800 g (4 cups) granulated sugar
• Juice of 1 lemon
• 1 cup of water

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Instructions

1. Put the pitted sour cherries into a big pot or saucepan.

2. Sprinkle the granulated sugar on the cherries and let them sit for about 2 to 3 hours, or as long as it takes for the cherries to loosen their juice.

3. After the cherries have given up their juice, add 1 cup of water to the pot.

4. Over medium heat, make the mixture come to a complete boil and stir it only occasionally. This is to ensure that the sugar in the mixture has completely dissolved.

5. After it has reached a boil, turn the heat down and allow it to simmer. Let it cook for about 20 to 30 minutes, stirring frequently.

6. Remove any foam that forms on the surface with a spoon.

7. Squeeze 1 lemon and add the juice to the mixture, stirring well to combine.

8. Keep simmering for an additional 10 to 15 minutes, or until the mixture thickens and reaches the consistency of a jam you like.

9. Take off the heat and let the jam cool a bit before pouring it into jars that have been sterilized.

10. Close the jars tightly and allow them to cool entirely to room temperature before placing them in a cool, dark spot for storage.

Equipment Needed

1. Big pot or saucepan
2. Stirring spoon
3. Measuring cup
4. Knife
5. Lemon squeezer
6. Ladle
7. Sterilized jars with lids

FAQ

• Q: Do I have to pit the cherries before making the jam?A: Yes, it is essential to pit the cherries, as that guarantees a smooth texture and prevents any hard pits from being in the jam.
• Q: Can I reduce the amount of sugar in this recipe?B: Sugar functions as a preservative; hence, reducing it may affect the shelf life and set of the jam. You can, however, experiment with sugar substitutes. Just remember that doing so will likely yield a different product.
• Q: How long will this cherry jam last?B: When kept in a sterile, airtight container, the jam can remain safe and tasty for up to a year. Store it in a cool, dark place and don’t forget the all-important first step: opening the jar without lifting the vacuum seal. After that, it’s jam in the fridge and no more than a month to lick the darn thing clean.
• Q: Can I use frozen cherries instead of fresh ones?A: Yes, frozen cherries can be used. Thaw them first and drain any excess liquid before starting the recipe.
• Q: Is it necessary to use lemon juice?A: It is recommended to include lemon juice for the best results. It helps gel the jam and offsets the sweetness nicely.
• Q: Can I add spices or flavorings to this jam?A: Certainly! You can amp up the flavor of your jam by adding spices like cinnamon or vanilla. Simply put, you’re gonna want to add them in while you’re cooking the jam.

Substitutions and Variations

Sour cherries, pitted 1 kg (2.2 lbs), can be substituted with raspberries or pitted plums.
You can use 600 g (3 cups) honey or 800 g (4 cups) coconut sugar as a substitute for 800 g (4 cups) granulated sugar.
The juice from 1 lemon can be swapped with the juice from 1 lime or with 1 tablespoon of apple cider vinegar.
1 cup of fruit juice, such as apple or grape, can replace 1 cup of water when enhanced flavor is desired.

Pro Tips

1. Enhance Flavor with a Cinnamon Stick Consider adding a cinnamon stick to the pot during the simmering process. It will infuse a warm, aromatic flavor that complements the tartness of the sour cherries. Remember to remove it before pouring the jam into jars.

2. Test for Consistency Place a small plate in the freezer before you start cooking the jam. When you’re ready to check the jam’s consistency, drop a small spoonful onto the chilled plate. Let it sit for a minute, then run your finger through it. If it wrinkles and holds its shape, the jam is ready.

3. Add a Vanilla Twist A touch of vanilla can add depth to your sour cherry jam. Add a teaspoon of vanilla extract or a split vanilla bean during the last few minutes of simmering.

4. Sterilize Jars Properly Ensure your jars are sterilized by washing them with hot, soapy water, rinsing well, and then placing them in a preheated oven at 120°C (250°F) for about 10 minutes. This helps preserve the jam and prevents spoilage.

5. Incorporate Pectin for Better Set If you prefer a firmer jam, consider adding a bit of powdered pectin according to the package instructions. This can also help reduce the cooking time if you’re working with particularly juicy cherries.