Cornelian Cherry Jam (Drenki jam) is a lovely tart and sweet jam made with berries from Cornelia cherries. This recipe originated in Bulgaria, where Cornelian cherries are highly praised for their health properties. Locally, the Cornelian berries are called drenki, and the popular Bulgarian name for the jam is Dreni Jam. Drenki jam has beautiful tart flavours and is delicious, spread on buttered toast or drizzled over pancakes. The same recipe can be prepared with cranberries.

HISTORY OF THE CORNELIAN CHERRY TREE.

The Cornelian Cherry tree, also known as European Cornelia or Cornus Mas, is a deciduous flowering small tree or shrub from the dogwood family Cornaceae. It is native to the Balkans, Southern Europe and South West Asia.

When ripe, the berries of the Cornelian cherry tree can have either dark ruby red or bright yellow colour. They have a beautiful tart taste that resembles the taste of cranberry and sour cherry.

Over the centuries, the Cornelia tree wood was valued as one of the strongest wooden materials in the Balkans. In ancient Greek, Cornelian wood was used for making spears and shields. Historians believe that the Trojan horse the Achaeans made and used to trick the Greeks at the city of Troy was constructed of a Cornelian cherry tree.

Cornelian cherry shrubs grow wild in the Balkan mountains. The plant was never domesticated in the region, and the locals forage the fruit.

All across the Balkans, Cornelian berries are valued for their health properties and unusual taste. They are used for making beautiful tart juices and syrups, jellies and alcoholic beverages.

HEALTH BENEFITS OF CORNELIAN CHERRIES.

Over the centuries, Cornelian berries were used as a cure for diarrhoea and dysentery.

Regular Cornelian berries consumption can boost liver function by exercising a potent hepatic protective action. They also promote good kidney function and are beneficial in lowering high blood pressure.

Cornelian cherries are believed to encourage detoxification of the entire body. They are recommended as a preventative measure against the common cold and flu due to their high levels of vitamin C.

HOW TO PREPARE CORNELIAN CHERRY/ DRENKI JAM?

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Step 1: Prepare the Cornelian berries

First, wash the berries well and remove their pips.

Cornelian berries contain pectin. In large quantities, pectin causes the juice to turn into a jelly. This process must be slowed down when making the jam. To do that, place the berries inside a sieve and dip the sieve with the berries in boiling water for a few seconds. Immediately transfer the sieve with the berries to a large bowl or a pot with ice-cold water. Keep the berries in the cold water for a few seconds. Repeat this step 2 to 3 times.

Step 2: Make sugar syrup for the jam

Heat water in a heavy-based pan on your hob and add the sugar.

Reduce the heat and stir until the sugar dissolves, then add the juice of one orange.

Simmer the syrup for 10-15 minutes. Then, remove from the heat.

Step 3: Make the Cornelian Cherry jam

Add the berries to the syrup.

Soak the berries in the sugar syrup for at least 2 hours, then bring the syrup with the berries to the boil and boil until the syrup thickens.

Step 4: Add the preservative to the jam

The traditional recipe calls for citric acid. Add it to the jam when it’s almost ready. Let the jam simmer with it for 5 minutes.

Citric acid sold in the shops is not usually a natural product, but a synthetical version of it made with Penicillium Mould sugars and some may be allergic to it.

As a natural product, citric acid exists in citrus fruits. Lemons, in particular, have the highest content of citric acid and can be used as a natural preservative in jam. Orange juice is also a natural preservative, however, it contains less citric acid than lemons and a larger quantity is needed to substitute the citric acid.

If normally make small quantities of jam and use orange juice instead of citric acid.

Step 5: Sterilise the jars before packing the jam

Always use freshly sterilised jars for packing jams. 

Some jam makers use pressure canners or multifunction cookers to sterilise jars. I use a large stockpot, water and my gas hob. This method of sterilisation and processing food is known as the water bath method and has been used in the Balkans since the early 1960s.

Start by washing the jars in warm soapy water, then rinse them under warm water.

How to sterilise jars by the water bath method?

Pour boiling water from your kitchen kettle into a large stock pot. Using tongs, carefully place the jars inside the hot water with their opening facing down. That makes it easier to take the jars out later. If required, pour more boiled water into the pot and cover the jars with at least 1 inch of water. Place the lids in the pot with the jars.

Heat the water in the stockpot to the boil. When the water reaches a full boil, set a timer for 10 minutes.

If the water is boiling too vigorously, reduce the heat and bring it down to a more gentle but full boil.

After 10 minutes, take the empty jars out of the hot water with tongs and place them on a clean tea towel. Cover the sterilised jars and lids with another clean towel or place them in a warm oven to keep them warm.

Step 6: Pack the jam in the sterilised jars

Start packing the jam in warm dry jars. First, fish the berries with a slotted spoon and transfer them into the sterilised jars, then pour the jam syrup over the berries in the jars. When the jam cools down, it will transform into jelly.

Step 7: How to store Cornelian Cherry jam

If you are planning to consume the Cornelian berry jam quickly, you do not need to process the jars and seal them. Tighten the lids, place the packed jars of jam upside down on a tea towel and leave them to cool completely overnight. Then, keep them in the fridge.

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