Dry Sour Cherry Apple Jam – I tried to recreate the best jam I ever tasted, made by a company which went under. I hope you like the result!
The best jam I ever tasted in my life was Dry Sour Cherry Apple Jam from a small private company which, sadly, doesn’t exist any more. The taste of it was divine. I found myself eating it with a spoon straight from a cute small triangular jar and I just couldn’t stop myself. There is something about sour cherries that I find addictive.
I was very sad when I heard that the company went under, in spite of the fact that their jams (like Dry Fig Orange Jam) got 1st prize on an international contest in San Francisco. The leadership of the company was involved in some uhealthy financial transactions and they had to sell their brands to a big corporation. But my beloved Dry Sour Cherry Apple Jam disappeared from store shelves.
When I found some dry cherries in a big supermarket, I immediately knew what was I going to do with them. Of course, I didn’t know the exact recipe, list of ingredients or their amounts, so I had to improvise. My recipe is not exactly the same as theirs, but I hope it will be a nice inspiration for all of you cherry lovers.
- 2 medium apples peeled and seeded
- 1/3 cup water
- 2/3 cup sugar
- 1 cup dry sour cherries
- a dash of vanilla powder and cinnamon
Put apples and water in a blender and blend until puree consistency.
Transfer the mixture into a saucepan together with sugar, cherries and spices. Cook until sugar dissolves and fruit is cooked through, about 10 minutes. Put Dry Sour Cherry Apple Jam in a jar and store in your refrigerator.
Never thought of making jam with dried cherries, but why not. I once made prune jam when I could not get hold of plum jam. And I just bought dried cherries. Dried fruit is my favorite snack, even in the summer time when there is enough fresh fruit. we have plenty of ripe apples in the back yard and the amount seems not too much for testing. Thanks for the inspiration.
Dry cherries really do make a difference. They are more flavorful in this recipe then fresh cherries.
Very nice recipe! I added a few chopped macadamia nuts and a little port wine at the end and reduced the sugar a bit. Plan to serve some of it with “sous vide” duck breasts later today.
That is an interesting addition!
Can this recipe be waterbath canned safely?