Cherry Jam
Preserves • Russian
Description
Cherry jam consistently ranks high in popularity year after year. The best way to make it is by using the classic method — in three stages. Be sure to remove the pits from the cherries, as this will help the jam last longer and prevent any risk of poisoning. For added aroma, include star anise: it pairs wonderfully with the tart-sweet cherries.
Ingredients
- Cherry 1½ kg
- Sugar 0 lbs
- Star anise 2 pieces
Step-by-Step Guide
Step 1
Wash the berries, pat them dry, and remove the pits.
Step 2
Place the berries in a wide pot or basin. Sprinkle with half of the sugar, cover with cheesecloth or paper, and let sit for 3 hours to allow the cherries to release their juice.
Step 3
Drain the accumulated juice, add the remaining sugar, and bring to a boil. Place the berries in the pot, bring to a boil again, skim off the foam, and simmer for another 10 minutes.
Step 4
Cool the jam, then place it over heat and cook for an additional 10 minutes after it reaches a boil. Allow it to cool completely.
Step 5
After a day, put the jam back on the heat, add star anise, and boil for 10 minutes after it reaches a boil. Let it cool completely.
Step 6
Transfer the prepared jam into sterilized jars and seal with boiled lids (you can skip the canning process).
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