Sur kirsebærsyltetøy (Sour Cherry Jam) is a traditional Norwegian recipe for a classic jam/preserve made from wild sour cherries. The full recipe is presented here and I hope you enjoy this classic Norwegian version of: Sour Cherry Jam (Sur kirsebærsyltetøy).
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Sour cherry jam is an European classic. Typically associated with Northern Europe it's made all the way from northern Italy through Norway. This particular recipe is from Norway.
Ingredients:
540g pitted sour cherries
500g sugar
Method:
Stir together the cherries and sugar in a large saucepan. Bring to a boil, stirring frequently. Boil rapidly for 20-40 minutes (time will depend on the size of the pan, etc), until it passes the wrinkle test.
Measure for the setting point by placing a plate in the fridge. Spoon a little of the jelly onto the plate and when it forms a skin as you push it with your finger or the back of a spoon the gelling point has been reached.
When ready allow the jelly to cool very slightly before pouring into clean, sterilized jars that have been warmed in a cool oven. Seal, label and store until needed.
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