Sour cherry jam from The Sqirl Jam Book: Jelly, Fruit Butter, and Others (page 96) by Jessica Koslow

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on July 22, 2021

    I made this jam with a second batch of sour cherries. I had enough for a 1/2 recipe and threw in a splash of rosewater in order to evoke prior trips to Istanbul. It set perfectly and the taste summoned me back to breakfast on rooftops, eying the Hagia Sofia and the Blue Mosque. What a treat.

  • metacritic on July 10, 2021

    Having only made jam from Christine Ferber, I was/am keenly interested in other recipes. This one used one of my favorite fruits -- sour cherries -- and otherwise was utterly straightforward. This cookbook was pilloried when it came out but I have to say that this recipe quite simply works. The texture is ... jammy. The flavor is the essence of cherry. I'll store these jams in the fridge given sugar levels, and the great failure of the book is in not emphasizing that most of these jams must be refrigerated due to low sugar levels. I've only made jams with much higher ratios of fruit to sugar but will work through this book a bit more to better understand how jams set, how to cook them, and when to veer from the recipes of Ferber, whose flavor combinations are unmatched but the cooking instructions don't always yield jams with the texture I seek.

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