Sour cherry jam (Murabba al-karaz al-hamud) from Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey Through Syria, Lebanon, and Jordan by Sonia Uvezian

  • sugar
  • sour cherries

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Notes about this recipe

  • Barb_N on July 04, 2020

    I skipped the maceration step as my cherries were popped in the freezer unpitted to save them after an overly ambitious trip to the farmer’s market (they had a buy 5 get one pint free, my daughter reminded me). Once they were thawed and pitted they were already very soft. This method saved them turning to mush as you lift the cherries out with a slotted spoon then further reduce the juices. Despite the lack of pectin mentioned in many recipes, this set up firm.

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