RecipesSauces, Chutneys, Pickles And Jams

Niki’s Persian Sour Cherry Jam Recipe

Recipe for Persian Sour Cherry Jam with Stevia

Dairy Free
Gluten Free
Vegan
Vegetarian
Niki’s Persian Sour Cherry Jam Recipe
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Ingredients

For the recipe:
  • 1 kilo organic fresh or frozen sour cherries (I used frozen), stoned
  • 3 medium organic lemons zested and juiced
  • 500g xylitol or stevia
  • 1 tablespoon Steenbergs Organic Lemon Extract
  • 900ml water

Many thanks to Niki Bakes  for her recipe for Persian Sour Cherry Jam, a traditional Persian recipe, and one of her father’s favourites, brings back memories of her childhood. Delicious on toast.

Method

01
1. In a large saucepan, add all the ingredients apart from the water and leave for 2 hours minimum or overnight for best results,
02
2. Now, add you water and place over a medium heat. Stir gently until all your sugar has dissolved. Bring up your mixture to theboil and boil rapidly for an hour at 100 degrees.
03
3. Once reduced considerably, leave to cook for around 1-0-15 minutes then ladle into your sterilised jam jars. Store in the fridgeand it will keep for up to 3 weeks.