Sour Cherry Jam

(Visne Receli)

1 jar red sour pitted cherries in light syrup, 796 ml (2 cup cherries + 1 1/2 cup cherry juice)
1 1/2 cup sugar
1 tsp vanilla extract
One lemon juice

Place the cherry juice, sugar and vanilla in a medium-size pot. Cook for about 10 minutes at medium-low heat. Then add the cherries (if you like, cut each in two pieces) and cook for 15-20 more minutes (total 25-30 minutes).

Add the lemon juice, stir and turn the heat off. Remove the pot from the heat and cool for a few minutes. Pour carefully into canning jar and seal. Store in a dark and cool place.

My mum has a sweet tooth, and always kept some dessert at home. She loves to eat Sour Cherry Jam poured on top of the Ricotta Cheese or Yogurt with almond slices.

You can also serve Sour Cherry Jam as an ice cream topping with almond slices:)

*Sour Cherry Jam is loved in my family. That's why I always cook it for any season using cherries in a jar. It is already pitted and they taste as if freshly picked from trees:)

If you use fresh Sour Cherries (Morallo Cherries), here is the recipe:

500 g fresh sour cherry, pitted
500 g sugar
Juice of half lemon

Layer cherries and sugar in a saucepan overnight. The following morning, start cooking at low-medium heat. Stir until the sugar melts. Remove the scum from the surface. Cook until the mixture reaches jam consistency. Add the lemon juice 1-2 minutes before you turn the heat off and stir.
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