This is an easy recipe for making sour cherry jam (Morabaye Albalu) and tastes absolutely scrumptious.
It’s quite nostalgic for me as I used to have this for breakfast on either lavash or sangak bread at my Grandmothers house in Iran.
There was always an array of jams accompanied with butter, clotted cream, cheese and lots of saffron tea.
300g Sour Cherries
200g white granulated sugar
If using fresh cherries, wash them and remove the pip. I used defrosted frozen cherries.
Add the cherries to a large saucepan and add the sugar on top of them.
Allow the cherries to absorb the sugar and soak in it. Leave over night.
The cherries and the sugar would have made a delicious syrup just by resting over night.
Place over low to medium heat and allow the syrup to come to the boil.
Reduce the heat to low and allow the syrup to reduce so that it becomes slightly thicker, darker and sticky.
Remove from the heat and allow to cool. Place in steralised jam jars.
Tastes divine on lavash bread and wahed down with saffron tea.