Bitter Cherry Confiture – A Sample of Vintage Refinement

Take advantage of the last cherries on the market this year to preserve their flavor until next June. The most refined way to do this is by making bitter cherry confiture, a delicacy of old Romanian cuisine. Nothing makes a pancake filling as delicious as this sophisticated confiture. Even having it plain, just sipping some cold water with it, is heavenly. So here is the classic bitter cherry confiture recipe. Do try this at home!


  • 1 kilo bitter cherries
  • 0,9 kg sugar
  • 1 medium-size lemon
  • 1/2 vanilla bar or vanillated sugar

Bitter cherry confiture. Instructions

Remove the kernels, put the cherries in an enamelled pot, add the sugar and let the fruit rest for 3 – 4 hours.

Then place the pot on the range, set at low heat. When it starts to boil, start stirring with a wooden spoon or palette that you only use for confitures, jams or marmalades.

When you have an even mixture that’s solid enough, add the lemon juice and the vanilla bar and boil for a few minutes longer. Check if the mixture is ready by taking a spoonful and seeing how long it takes to fall off. Don’t let it get too consistent, because it will harden even more in the jar.

Pour the warm confiture into the preheated mason jars, placed on a ceramic tile, so they don’t break. Put the jars in the oven, at low heat, and leave for 1-2 hours, until they form some skin above. Take them out and, while still hot, close the lids on them and wrap them in a blanket, nicely tucked in, so they cool down very slowly, for 24 to 36 hours.

Made this way, your bitter cherry confiture can be preserved for 2 – 3 years.

Look into some more tips on how to make confitures and jams HERE.


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