Sour Cherry Jam 2.0

Whenever I decide to tell about some place on this blog, all of a sudden I find myself in a different one that worth for mentioning too. Paris episode was just on the way if we had not hit the road to a captivating island.

When I say that, you cannot help visualizing a somewhat mysterious island as featured in the all time favorite TV show LOST. Don’t worry, it’s not that supernatural but it’s an island where you may want to get “lost”. For those interested in, coordinates are as follows: N 39° 50′ 04”, E 26° 04′ 06”. Name of this fascinating island is Bozcaada, situated at the entrance of the Dardanelles.

Bozcaada was named as Tenedos in Greek mythology, derived from Tenes who ruled the island at the time of Trojan War and killed by Achilles. This was the place where Achaeans hid near the end of the war and tricked the Trojans that war was over. You’ll remember the famous Trojan Horse story, if not Brad Pitt and Diane Kruger might have a little help.

Besides its historical heritage, Bozcaada is famous for its vineyards and wines consequently. There are a few factories located on the island and looks like they’ve come a long way and still working on to establish well known brands in a competitive market.

Life on this island is mainly based on “less rush, more hush” philosophy. This is a sort of “anything can wait, first let me sip my wine in peace and listen to the sound of waves” state of mind. No need to say how relaxing this is. Even the cats in here are lazier than their counterparts in any other places.

Food is another attraction here on this island. Different types of seafood and assorted appetizers made with olive oil and local vegetables and herbs are really zestful. It’s a big challenge to prevent yourself from ordering more than you can eat since you want to taste everything written on the menu.

Here I have o mention the amazing breakfast of Rengigul Guesthouse. Even if you stay in another place you can join for the breakfast and its elegant owner will welcome you in a beautiful garden full of objects from her memories. At the very first minute you forget where you are and feel like you are in a place you know before, like your grandmother’s house. You sit around a big table with people you do not know at all but again this is not important. It looks like a family gathering even if no one knows each other. Atmosphere is so nice and peaceful that you want this breakfast last for the rest of the day.

Homemade jams of the guesthouse were incredibly delicious with their surprising ingredients like watermelon, tomato, pepper, or even fresh mint and squash blossoms. There were 21 different kinds to try and no need to say their tastes are still lingering on my palate.

On the way back I bought beautiful sour cherries and without any hesitation they should turn into a delicious jam to fully capture their essence. The ratio of fruit and sugar in this jam is somewhat different than the traditional 1 to 1 formula. For my taste, this has a superior cherry flavor not surpassed with excess sugar. On a cold winter day, spreading this jam on a slice of roasted bread will remind you the long summer days and holiday memories for sure.

Scroll down for the rest of the beautiful Bozcaada photos.


  • 1000 g (35,3 oz) sour cherry (pits are removed)
  • 800g (28,2oz) sugar
  • ½ lemon juice


1. Place a layer of sour cherries in a large heavy skillet (heat will be equally distributed when you use a heavy skillet) and pour some sugar on top then place the second layer of sour cherries and again pour some sugar. (Repeat this till you finish all sour cherries and sugar)
2. Close the lid of heavy skillet and let them rest for 12 hours.
3. Put the skillet on low heat and cook until the sour cherry-sugar mixture thickens. You need to stir occasionally to make sure the cherries at the bottom are not overcooked. Remove the foam developed on top by the help of a wooden spoon.
4. Add lemon juice just before it reaches the perfect consistency which will take almost 50-55 minutes and cook it for an additional five minutes.
5. It is easy to understand whether your reach the right consistency. Put a plate in your deep freezer when you start cooking and remove when you think your jam is at the edge of being done. Pour one drop of the jam juice on the cold plate and incline it slowly. If the jam drop is not going down easily and becoming dense that means it done. Remove it from the stove. You may crush the sour cherries roughly with a hand blender, so that it will be easier to spread on your bread afterwards.
6. When the jam is cooled down, pour it in a clean jar and close its lid tightly. Keep it in a dry and cool place (refrigerator is the best) away from the sunlight.

Picture Gallery
(Please click on the picture to see fullsize)

, , ,

  1. #1 by Sule - August 3rd, 2010 at 01:05

    Hi Dr. Oz,

    Wow.. Great pics of Bozcaada. I love Sour Cherry Jam. So do my kids who grew up in Canada. Everytime we go to Bodrum, my aunt makes it specially for them using a recipe that has been in our family for many generation. It is different in that it cooks mostly in the sun. Check out my blog for the recipe.

  2. #2 by Ozhan - August 3rd, 2010 at 09:17

    Thanks a lot Sule, my mother used to make different kinds of jam almost cooked under sunlight too (she lives in Mediterranean region, sunny all the time) and they were really amazing.

  3. #3 by sippitysup - August 3rd, 2010 at 17:18

    Wow. The island or the jam. Which do I like better?? I can’t say. GREG

  4. #4 by Ozhan - August 3rd, 2010 at 21:07

    Greg, what you wrote was really very nice. Wish you may find the chance to visit Bozcaada someday.

  5. #5 by Pam @ Kitchen Cookware Set - August 4th, 2010 at 06:49

    These are some wonderful pics of islands and cherry Jam, I never made cherry jam so far, I guess I thought it was lot of work but now I think I will try it. Thanks for sharing.

  6. #6 by Ozhan - August 4th, 2010 at 07:57

    Thank you Pam, believe me it’s easier than it seems.

  7. #7 by Hampers - March 21st, 2011 at 13:05

    That jam looks fab, I really like the white spoon in the picture. I have never given cherry jam a go but it does sound yummy!

  8. #8 by Ozhan - April 24th, 2011 at 20:42

    Thanks a lot Hampers, believe me making a jam is quite easy and you will appreciate yourself while enjoying it in the winter time.

  9. #9 by Tori Williams - June 28th, 2011 at 03:02

    Thank you for this sensible recipe. Here in Napa Valley sour cherries are unusual. Seeing yours a world away reminds me that we are all brought closer together by food. I will look forward to trying some of your Turkish recipes!

  10. #10 by Ozhan - January 14th, 2012 at 16:01

    Thank you so much Tori, that’s the power of sharing. We have so much in common regardless of wherever we are living and food is one of the strongest links establishing such connections.

(will not be published)

  • Recent Posts

    • Chestnut-Rum Cream Roulade

    • Beetroot Soup

    • New Year Marshmallows

    • Alaçatı, a weekend escapade…

    • Full-Flavor Vegetable Stock

    • Farewell to Winter Tart

    • Pumpkin Whoopie Pie with Elderberry Flavored Cream

    • Pesto Crepe with Mimolette Cheese Filling

    • Cooking in Paris

    • Sautéed Chard in Potato Pancakes

    • Ginger & Green Apple Macaron for the New Year

    • Baked Sea Bass with Vegetables

    • Big News!

    • Fine Dining in Paris

    • Blackberry-Ginger Sorbet

    • Fresh Green Beans with Tomato Sauce

    • Pastry hopping in Paris

    • Chocolate-Coconut Ice Cream with Oatmeal Cookies

    • Summer Fizz with  Fruits

    • Sour Cherry Jam 2.0

    • Mascarpone Cream with Berries

    • Chocolate Monster Cake

    • Strawberry-Rhubarb Crumble

    • Fritters in Honey Syrup

    • The Green Things Soup