Sour Cherry Preserve ~ Morabaye Albaloo
At the beginning of the summer I had every intention of going to an orchard a couple of hours north of Los Angeles to pick some Sour Cherries. Â I missed the first weekend the orchard was open for picking and sure enough I got an email saying that they were out. Â Missed chance! I figured my local market would probably bring some in at some point for sale. Â Much to my sadness every time I went I never saw any Sour Cherries.
Then a few weeks back much to my surprise there they were! I purchased them immediately with great plans for them. Then things got in the way and I didn’t get to do what I really wanted to do with them. Â So in the end I decided that I needed to do something quick with them before it was too late. After consulting with my mom I went to work to make Sour Cherry Preserve!
During my conversation with my mom I learned something new that I didn’t know. Â When making preserves or jams fruits’ weight is measured without the pit. Who knew!! But then again, I am not an expert caner, even though I aspire to be one!
This preserve was super easy to make and it came out great. I have to give you a little heads up though, the amount of sugar that I used is a bit less than the norm. I didn’t want a super sweet preserve. What I really wanted was for the sour cherries to still have some of their tartness and for the sugar to add a bit of sweetness. Some like to add a bit of vanilla extract to this preserve or pectin. I used neither, I wanted the fruit to speak for itself!
1 1/2 lb sour cherries
1 cup sugar
Wash, dry and remove pits from sour cherries.
Add sugar to sour cherries and let them sit there for a couple of hours.
Place fruit and juices in a pot and bring to a simmer. Remove extra foam. Simmer for about an hour until the juices turn into syrup. Â Â Sometimes sour cherries have a lot of juice. Â You have two options if you are left with too much syrup. Â One option is to remove the actual fruit from the pot and reduce the remaining syrup. Â The other option is to save the syrup and make Sharbateh Albaloo with your extra syrup!!!
My sour cherries didn’t have much juice so I didn’t end up with extra. Â Once the preserve is ready place in aÂ sterilizeÂ jar and keep in the fridge. Â Since no preservatives are used in this recipe make sure to consume it within a month of two of making.