If you are lucky enough to find sour cherries in the market, be sure to scoop them up and make this Sour Cherry Jam (Moraba Albaloo).
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.
Sour Cherry Jam (Moraba Albaloo)
Sour cherries are a Persian treat and make a wonderful jam, that is mildly sweet. Recipe by Laura Bashar of Family Spice
Ingredients:
- 1 lb sour cherries
- 1/2 cup water
- 1/2 cup granulated sugar
Directions:
- Remove seeds and stems from:
- 1 lb sour cherries
- In a small pot add cherries with:
- 1/2 cup water
- 1/2 cup granulated sugar
- Over medium heat, stir mixture until sugar is dissolved. Bring to boil slowly, stirring often to prevent sticking.
- Reduce temperature to medium-low if plum mixture is about to boil out of your pot. Cook until thickened, approximately 30 minutes.
- If you are going to store in the refrigerator, cool until room temperature first then refrigerate. Or, if you are canning your jam, click here for canning instructions.
Prep Time:
Yield: 8 servings
Cook Time:
And if you are lucky enough to find sour cherries, snatch them up – FAST!
ahu says
atLaura – dahanam aab oftad!! This looks amazing especially over ice cream. I am like your husband – I like anything torsh.
Laura Bashar says
atThank you, Ahu! We were so lucky to find albaloo in our local market and I had to hide them from my family!!!
John@Kitchen Riffs says
atI like both sour and sweet, so this is perfect! I don’t often see sour cherries these days; wonder why that is? I’m probably looking in the wrong places. 😉 Anyway, this is a real keeper of a recipe — thanks.
Ivriniel says
atSour cherries are less popular than they used to be, and they have a very short season. They were at my local farmer’s market for a single week this year.
Laura Bashar says
atI couldn’t find any this year. But I agree. It has a very short season.
Fae's Twist & Tango says
atLaura, Your morabba albalu looks perfect. Indeed not only you love jam, you make very good ones… I checked a few more on your blog. Exceptional!
Thalia @ butter and brioche says
atcan’t get enough of cherries at the moment! this jam looks delicious, definitely will be recreating it in my kitchen!
PassTheKnife says
atI have not tried sour cherries, however I am intrigued because I am a huge cherry fan. I’d love to make this jam, glad you could recreate some childhood memories.
Kathy says
atHi, I came across your blog via foodgawker. I’m enjoying my visit here. We have a prolific sour cherry tree in our backyard. I am going to try your jam recipe this week. It looks delicious!
Laura Bashar says
atThank you, Kathy. Now I’m jealous. You have your is. Sour cherry tree???!!! I would be in heaven. Persians also make a syrup with sour cherries, for drinks, and we made a delicious sour cherry rice! Enjoy!
Helene D'Souza says
atok we have a sour cherry tree here in Austria at my parents house and we did collect most of the cherries but there are some left. Great timing Laura, I hope to make this when I have time! xo
leili says
atخیلی ممنون از توضیحات خوبتون…عکس هایی که گرفتید عالی اند…من عاششون شدم ..اما امریکا که البالو نیست!!
The Unmanly Chef says
atThis looks incredible! Great idea too for the photography. Iranian food is difficult to photograph half of the time because of it’s goopy nature. Bravo! You should make some albaloo polow with the left overs
Harini says
atDelicious preparation,happy to find you.Lovely clicks,inviting you to over my space 🙂
Jeanne @JollyTomato says
atLove, love, love sour cherries! We had two wonderful sour cherry trees in our backyard when I was growing up and we enjoyed all sorts of sour cherry treats throughout the cherry season (and beyond). I was starting to think I was the only one who preferred sour cherries but I am glad to hear I am not alone. This looks beautiful!