Sour (tart) cherries

Sour Cherry Jam (Dulceata de visine)

sour cherry jam

Sour Cherry Jam (Dulceata de visine)

Adina Elena Vladulescu Dt.P., RD
Celebrate the cherry season with this Sour Cherry Jam made without pectin. Use it as a cake filling, spread it on toast, swirl it into Greek yogurt or offer it as a lovely gift to your friends and family! As the name implies it, sour cherries aren’t as sweet as other types of cherries which is why they are often referred to as tart cherries. For some, they are too tart to be eaten on their own, but with a bit of sugar and love, they become magically delicious!
Temps de préparation 20 minutes
Temps de cuisson 40 minutes
Temps total 1 heure
Type de plat Breakfast, Dessert
Cuisine Romanian
Portions 2 L


  • 2 kg sour cherries pitted
  • 1.25 kg sugar
  • Juice of 1 lemon
  • 2 tbsp sour cherry pits


  • Place two small plates in the freezer to use for testing the jam.
  • Place the pits on a small piece of cheesecloth and close it at the top with a string to form a small pouch. Attach the other side of the string to the handle of the saucepan such that the pocket will be immersed into the jam as it simmers.
  • Place the sour cherries, sugar and lemon juice into the saucepan and mix. Simmer uncovered over a medium-high heat for 40-50 mins, stirring frequently until thick and glossy.
  • After 40 mins, spoon a little of the jam onto one of the chilled plates. Leave for 1 min, and then press a fingertip into the jam. If it starts the wrinkle, it’s ready. If it slides away, the jam will need to cook for a little longer. Continue to boil for an extra 10 mins, then test again on the second plate. 
  • Spoon the jam into sterilized jars and seal or enjoy right away!


Stay tuned for my Vegan Cheese Cake in a Jar recipe in which I incorporated this jam!

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