Cherry Muraba is a preserve made with cherries and sugar. It can be eaten as a dessert or used as a jam. In Georgia, it is usually made in June when cherries are ripe. It can be made with or without water. Making it without water produces a very thick muraba. In this recipe we have made it with water.
Ingredients: 2 kilos of cherries, 2 kilos of sugar and 200 ml of water (or less for a thicker muraba).
Preparation: Add the sugar to a pot. Pour in 200 ml of water.
Heat on a low temperature, stirring frequently.
Wash and remove the stalks from the cherries. Add the cherries to the pot once the sugar and water has turned to syrup.
Continue to heat on a very low temperature for 2-2.5 hours. Stir occasionally. Remove any froth that appears on the surface. You will need to do this very frequently.
Serving: Once the muraba has cooked, remove from the heat and allow to fully cool. The muraba can be bottled in airtight jars and should last for 12 months or more. Cherry muraba can be served as a dessert or breakfast and can also be used as an ingredient for cakes.
Enjoy your Cherry Muraba!