White cherry jam is made from a pale, delicate cherry variety (ağ gilas) native to Azerbaijan. It is a light, fragrant preserve, often served with tea.
What is White Cherry Jam?
White cherry jam (ağ gilas mürəbbəsi) is made from a pale, yellowish-white cherry variety that grows in Azerbaijan. The fruit is delicate and slightly tart. Cooked with sugar (and sometimes a little lemon), it becomes a light, fragrant jam less dark and heavy than red cherry jam. It is a favourite on the tea table and is considered a speciality of the region.
How do you eat White Cherry Jam?
Eat it with tea a small spoonful in a glass of tea or on the side with a spoon. It is also good with bread or with white cheese (salty cheese and sweet jam is a classic combination). The jam is soft; you may get whole or halved cherries in the syrup.
Are the pits removed from the white cherries?
It varies. Some cooks pit the cherries before cooking for easier eating; others leave the pits in for flavour and remove them when eating. If you buy it, check the jar pitted versions are easier to eat with cheese and bread.
The "Glass" Cherries
The ultimate goal of an Azerbaijani housewife making White Cherry Jam is transparency. The cooking process is carefully monitored to ensure the delicate cherries do not fall apart or turn to mush. When cooked perfectly, the white cherries absorb the sugar syrup and become almost completely translucent, looking like tiny, golden glass beads suspended in thick honey.
The Hairpin Technique
Pitting white cherries for jam requires a very specific, old-school tool. Because the fruit is so soft and delicate, using a modern metal cherry pitter often crushes the berry. Instead, traditional Azerbaijani women use a simple, clean metal hairpin or a bent paperclip. They carefully insert the rounded end into the stem hole and scoop the pit out without tearing the flesh of the cherry.
