Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, January 28, 2009

Cherry Jam

(Visne Receli)

Cherry Jam
1 jar red sour pitted cherries in light syrup, 796 ml (2 cup cherries + 1 1/2 cup cherry juice)
1 1/2 cup sugar
1 tsp vanilla extract
One lemon juice

Place the cherry juice, sugar and vanilla in a medium sized pot. Cook for about 10 minutes over medium-low heat. Then add the cherries (if you like, cut each in two pieces) and cook for about 15-20 more minutes (total 25-30 minutes).

Add the lemon juice, cook for another 1-2 minutes and turn the heat off. Place into a clean jar and close the lid tightly. Store in a dark and cool place.

My mum has a sweet tooth, and always kept some dessert at home. She loves to eat Cherry Jam poured on top of the Ricotta Cheese or Yogurt with almond slices.

You can also serve Cherry Jam as an ice cream topping with almond slices:)

* Cherry Jam is loved in my family. That's why I always cook it for any season using cherries in a jar. It is already pitted and they taste as if freshly picked from trees:)

If you use fresh Sour Cherries (Morallo Cherries), here is the recipe:

500 gr fresh sour cherry, pitted
500 gr sugar
1/2 lemon juice

Layer cherries and sugar in a saucepan overnight. The following morning, start cooking on low-medium heat. Stir until the sugar melts. Remove the scum from the surface. Cook until the mixture reaches jam consistency. Add the lemon juice 1-2 minutes before you turn the heat off and stir.


At 1:12 PM, Anonymous Anonymous said...

Thanks for the recipe! Visne is one of my favorite flavors, too bad it's not very common here in the US :(

Do you allow the mixture to cool off before placing it in the jar or pour it in still hot?

At 9:08 PM, Blogger Binnur said...

Yes, you are right visne (sour cherry) is also not common in Canada:)
Pour it into the jar while still hot and close the lid.
Take care,

At 7:03 AM, Anonymous Anonymous said...

Thanks for all the recipes.How can I do this jam using fresh cherries?

At 1:17 PM, Blogger Binnur said...

I have just add it in the recipe:)

At 9:39 AM, Anonymous Anonymous said...

If you want to try it with strawberries would you do it the same way as the fresh cherries?

At 10:52 AM, Blogger Binnur said...

Hi Zainab,
You can use the same technique to make strawberry jam:)

At 1:06 PM, Anonymous Anonymous said...

When I followed this recipe and put it into the can it never "gelled" so to speak... it made a lovely ice cream topping but it didn't solidify.

Do you have any advice, maybe cooking it longer until it gets to a certain consistency?


At 7:59 PM, Blogger Binnur said...

Here is the tip;
Put a drop of jam on a cold plate (keep it in the freezer while it's cooking), if it is not runny and stays, then it's done. If it is not continue to cook a little bit more:)

At 1:25 PM, Anonymous Anonymous said...

I grew up eating something very like this that my Yiayia used to make. I have made it a few times but it is best with Morello cherries, which are heard to get fresh in the states although in season you can find them in a good sized fruit market.

You have some great recipes!


At 8:57 AM, Blogger Binnur said...

Hi George,
Thank you:) It is not easy to find fresh Morello cherries where I live. I always use sour cherry in jar to make jam, ice cream topping or some dessert etc.

At 11:12 PM, Blogger dick said...

My dad was a baker (everything from scratch) and this is how he made cherry pie filling. The only difference is he added cornstarch slurry (cornstarch and water) to the hot juices, thickened it and then added the cherries. The advantage of cooking this way is that the taste of the cherries is far fresher than if they are all cooked together from the start. Great way to make cherry jam.


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