Wednesday, August 24, 2011

Slatko or Glyko - Cherry Preserves Recipe

Slatko is a big thing in Yugoslavia [Editor's note: The former Yugoslavia is now Bosnia and Herzegovina, Serbia, Croatia, Slovenia and Macedonia] and Greece, where its called glyko. No matter where you go, sooner or later your host will bring out Turkish coffee and a tray with a small bowl of slatko, a small plate, a glass of water and a spoon. You help yourself to a spoonful of jam from the bowl, return the spoon to the plate, drink a little water to clear your mouth and then you drink the coffee.

Slatko can be made with almost any fruit, but this one with sweet cherries is most popular. Makes two 12-oz. jars.

2 lbs. dark sweet cherries
1-1/2 lbs. sugar
Juice of 1/2 lemon

Step 1. Wash and stone the cherries, keeping them as whole as possible. Collect all the cherry juice as you work. Reserve a handful of stones and tie them up in a cheesecloth bag.

Step 2. Place the pitted cherries, cherry juice and cheesecloth bag in a heavy stainless steel kettle or pot and bring slowly to a boil and cook 2 or 3 minutes. Add the sugar and cook, stirring until dissolved. Bring to a boil and cook until the syrup thickens. Stir in the lemon juice. Continue cooking for 5 more minutes or until syrup sets. Remove the cheesecloth bag and discard. Pour hot jam into hot sterilized jars and seal. Cool before using.

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