In every Persian home, Morabay-e Albaloo – Persian Sour Cherry Jam carries sweet childhood memories. I still remember waking up to the smell of freshly baked Nan-e Barbari, hearing the gentle clink of tea glasses, and seeing this deep ruby-red jam glistening in a small glass bowl on the breakfast table. My grandmother would always say that a good Morabay-e Albaloo should have whole cherries floating in a thick syrup, like little jewels. She believed serving this jam to guests was a sign of love and care, and to this day, every spoonful reminds me of her warm kitchen, her floral apron, and the simple joy of gathering with family to start the day with something sweet.
MORABAY-E ALBALOO – PERSIAN SOUR CHERRY JAM
This jam is made with fresh hand-picked sour cherries, a little sugar, lemon juice, and a touch of rose water. It has an unforgettable taste and is packed with whole sour cherries in every spoonful. It’s simply delicious! In Persian tradition, it is a big no-no to chop or puree the cherries – they must stay whole to keep their unique texture and beauty.
Every summer, Persian families gather to make Morabay-e Albaloo together, filling their kitchens with the sweet, tangy aroma of simmering cherries. Grandmothers teach their grandchildren how to layer the cherries with sugar and skim the foam with care, passing down this beautiful tradition from one generation to the next. It’s more than just a jam – it’s a taste of love, heritage, and the joyful simplicity of Persian breakfasts shared with family.
PICKING FRESH SOUR CHERRIES
I absolutely love fresh fruit, especially when I can buy it from farmers’ markets or go picking it myself. Nothing beats the freshness! My little one enjoys picking fruits, learning about nature and where our food comes from. Strawberry picking is always more fun for kids since they can snack while picking, unlike sour cherries. But isn’t it amazing how heavy with fruit these sour cherry trees are? Harvesting goes super fast thanks to their abundance.
If you don’t have a self-pick farm nearby, you can easily find fresh sour cherries at local farmers’ markets. In Iran, sour cherries are so beloved that we preserve them in many ways – as pickles (torshi), dried, in juice, or syrup (Sharbat-e Albaloo). We also use them in savoury dishes like Khoresh-e Albaloo (lamb meatballs in sour cherry sauce), Khoresht-e Albaloo (one-pan chicken with sour cherries), and Albaloo Polo (sour cherry rice with lamb meatballs).
HOW TO PIT SOUR CHERRIES
At home, my little one loves pitting cherries with a cherry pitter*. It’s a fun way for kids to learn about food preparation, helping out in the kitchen, and healthy eating habits. If you don’t have a cherry pitter, here is a simple method: place the de-stemmed cherry on top of a bottle with a narrow opening. Push a wooden skewer through the cherry, and the pit will fall into the bottle while the cherry stays whole. Easy and mess-free!
TRADITIONAL PERSIAN SOUR CHERRY JAM
Add regular sugar to the washed and pitted sour cherries, layering them with sugar in a bowl. Cover and place them in the fridge for at least half a day, or ideally overnight, so they release their natural juice.
The next morning, pour the cherries along with all their juice into a pot and bring to a boil. Let it cook for 10 minutes, and use a spoon or skimmer to remove any foam that forms on top. Reduce the heat and simmer for another 50 minutes until the mixture reaches a syrup-like consistency. Finally, add a splash of lemon juice and some rose water, and your Morabay-e Albaloo is ready.
Store the jam in a cool, dark, and dry place. It will keep for about 6 months unopened. After opening, always keep it in the fridge.
HOW TO STERILISE JAM JARS
I sterilise my jars* in the oven or in the airfryer*. Preheat to 250°F (120°C) and place clean, dry jars in for at least 10 minutes. Fill them immediately while hot, seal tightly, and turn them upside down for a few minutes. Then flip them back up and allow them to cool completely.
Other popular Persian jams you can find on my blog are strawberry, carrot, fig, rose, Green Walnut jam (Morabaye Chagale Gerdoo), and quince jam.
HEALTH BENEFITS OF SOUR CHERRIES
Sour cherries are packed with health benefits. They contain folic acid, potassium, and vitamins A, B1, B2, C, and E. They help reduce muscle soreness and, when eaten regularly, may prevent osteoporosis. Sour cherries are also rich in melatonin, supporting healthy sleep patterns.
Try this Persian sour cherry jam recipe and bring a taste of Iran to your breakfast table. Let me know if you make it – I’d love to hear about your experience in the comments below!
INGREDIENTS MORABAYE-E ALBALOO –
PERSIAN SOUR CHERRY JAM
(for 3 jars)
500 g (about 1.1 lbs) sour cherries, pitted
200 g (1 cup) sugar
Juice of half a lemon
1 tbsp rose water (optional)
PREPARATION SOUR CHERRY JAM
Wash and dry the sour cherries well. Remove the stems and pit them.
Layer the cherries with sugar in a large bowl. Sprinkle sugar between each layer of cherries, finishing with a layer of sugar on top.
Cover and refrigerate for at least half a day or overnight. During this time, the cherries will release their natural juices.
The next day, pour the cherries and all their juice into a pot.
Bring to a boil over medium heat. If any foam forms, skim it off with a spoon or skimmer.
Boil for 10 minutes, then reduce the heat and simmer for another 30 minutes, stirring occasionally, until it reaches a syrupy consistency.
Finally, add lemon juice and rose water, stir well, and remove from heat.
Let it cool slightly, then pour into sterilised jars while hot. Seal tightly.
Tip:
Store unopened jars in a cool, dark place for up to 6 months. After opening, keep refrigerated.
Befarmayid
Susan
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Morabay-e Albaloo – Persian Sour Cherry Jam
Morabay-e Albaloo should have whole cherries floating in a thick syrup, like little jewels.
Ingredients
INGREDIENTS MORABAYE-E ALBALOO – PERSIAN SOUR CHERRY JAM
- 500 g (about 1.1 lbs) sour cherries, pitted
- 200 g (1 cup) sugar
- 1/2 lemon Juice of it
- 1 tbsp rose water optional
Instructions
PREPARATION SOUR CHERRY JAM
-
Wash and dry the sour cherries well. Remove the stems and pit them.
-
Layer the cherries with sugar in a large bowl.
-
Sprinkle sugar between each layer of cherries, finishing with a layer of sugar on top.
-
Cover and refrigerate for at least half a day or overnight. During this time, the cherries will release their natural juices.
THE NEXT DAY
-
Pour the cherries and all their juice into a pot.
-
Bring to a boil over medium heat.
-
If any foam forms, skim it off with a spoon or skimmer.
-
Boil for 10 minutes, then reduce the heat and simmer for another 30 minutes, stirring occasionally, until it reaches a syrupy consistency.
-
Finally, add lemon juice and rose water, stir well, and remove from heat.
-
Let it cool slightly, then pour into sterilised jars while hot. Seal tightly.
Recipe Notes
Tip: Store unopened jars in a cool, dark place for up to 6 months. After opening, keep refrigerated.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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