Sour Black Cherry Jam

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

A magnificent jam and a great Middle Eastern favourite. Serve as a dessert with thick cream, or plunge a tablespoonful into a glass of iced water, then drink the syrupy water and eat the fruit left at the bottom.


  • 1 kg (2 lb) pitted sour or morello cherries (pitted weight)
  • 1–1.2 kg (


Layer the pitted cherries and sugar in a large glass or earthenware bowl, and leave them to macerate overnight. The following day, pour the cherries and juice into a large pan and bring to the boil very slowly, stirring frequently to prevent them burning. Let the cherries simmer in their own juice for about ½ hour, or until very soft, adding a little water only if necessary. If the syrup is sti