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Morabay-e Albaloo – Persian Sour Cherry Jam

Morabay-e Albaloo – Persian Sour Cherry Jam

Morabay-e Albaloo should have whole cherries floating in a thick syrup, like little jewels.

Course breakfast, brinner, brunch, jam
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Morabay-e Albaloo – Persian Sour Cherry Jam
Prep Time 15 minutes
Cook Time 35 minutes
Servings 3 Jars
Author Labsalliebe

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

  1. Wash and dry the sour cherries well. Remove the stems and pit them.

  2. Layer the cherries with sugar in a large bowl.

  3. Sprinkle sugar between each layer of cherries, finishing with a layer of sugar on top.

  4. Cover and refrigerate for at least half a day or overnight. During this time, the cherries will release their natural juices.

THE NEXT DAY

  1. Pour the cherries and all their juice into a pot.

  2. Bring to a boil over medium heat.

  3. If any foam forms, skim it off with a spoon or skimmer.

  4. Boil for 10 minutes, then reduce the heat and simmer for another 30 minutes, stirring occasionally, until it reaches a syrupy consistency.
  5. Finally, add lemon juice and rose water, stir well, and remove from heat.
  6. 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.