Sour Cherry Jam (Moraba Albaloo)
This Persian Sour Cherry Jam (Moraba Albaloo) is made without pectin, letting the tart cherries shine. A simple, stovetop recipe that's perfect for canning or enjoying right away.
Servings 16
Calories 38kcal
Ingredients
- 1 lb sour cherries
- ½ cup water
- ½ cup granulated sugar
Instructions
- Remove seeds and stems from sour cherries.
- In a small pot add pitted cherries with water and 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 cherry 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.
Notes
CANNED JAMS: Jams that have been canned using hot water canning, can last in a cool dark pantry for up to a year. As long as the seal is intact and mold is not present, the jam is safe to eat past a year.
REFRIGERATED JAMS: You can also store jam in the refrigerator. The USDA says that it will last for 10 days, but I have found that it lasts longer than that. Use your best judgement.
FREEZER JAMS: There are freezer safe jam containers that can be used to store your jam in the freezer. Again, the USDA says it will keep in the freezer for up to 3 months but I have found that it does last longer. Again, use your best judgement.
Nutrition
Serving: 1tablespoon | Calories: 38kcal | Carbohydrates: 10g | Sodium: 1mg | Sugar: 9g
