My husband loves all sour things while I tend to lean toward the sweet side. Something as simple as noon-o panir (bread and feta cheese) is eaten differently by us, too. He prefers to eat noon-o panir with sabzeh (fresh herbs). I prefer it with a dollop of jam. In fact, I will take a jar of homemade jam over any dessert, any day of the week.
I am not shy when it comes to my love for jams. I absolutely adore homemade jams. I was raised on jams: quince, sour cherry, plum, orange marmalade. My grandmother made jams, my aunts make jams and now I make jams.
Although the hubby and I do not agree on everything, we both love sour cherry jam (moraba albaloo). This is the only jam that my husband will scoop out a spoonful and eat right out of the jar. For both of us, sour cherries reminds us of Iran and our childhood. It’s a just such a treat to find them here in the US, but we do not get them every year.
Sour cherries are just that: ruby red, tart and juicy cherries. You can eat them straight up, but be warned – they ARE sour. My husband and his family (the sour mongers) love to eat it with salt, which cuts down on the sourness.
Two of my kiddos are also sour lovers, and they really enjoyed munching on these beauties.
I quickly hid the rest of my treasure and made sour cherry jam (moraba albaloo).
I use minimum sugar, so this recipe is not overtly sugary, like most jams you find at the grocery store. This is a sweet and sour jam that sends me back in time, back to my old kitchen in Iran where I enjoyed my breakfast rolling up pieces of lavash filled with feta and this wonderful jam.
You can also swirl a bit in your yogurt and you have a wonderful breakfast or afternoon pick-me-up.
And if you are lucky enough to find sour cherries, snatch them up – FAST!