Cherry jam
10 servings
90 minutes
Cherry jam is a true embodiment of Russian home cooking traditions. Sweet and richly fruity with subtle spice notes, it evokes memories of grandmother's treats and cozy tea times. This recipe dates back to when caring housewives preserved summer fruits for the long winter. The deep flavor of ripe cherries is revealed by sugar, while the delicate aroma of star anise and cloves adds a spicy sophistication to the jam. It can be served with tea, used in baking, or simply enjoyed by the spoonful as a sweet delight. The jam keeps perfectly in a dark cool place, becoming richer over time. It is not just a treat but a small drop of tradition and comfort in every jar.
1
Prepare all the ingredients. Wash and dry the cherries.
- Cherry: 1 kg
2
Remove the stems from the cherries and pit them using a metal straw, pin, or a special pitting tool.
3
Transfer the cherries to a pot, sprinkle with sugar, and let sit for 2 hours.
- Sugar: 700 g
4
Place the pot on low heat, bring the mixture to a boil, and cook for 10 minutes, skimming off the foam that forms.
5
Remove the pot from the heat and let the jam cool.
6
After 2-3 hours, add star anise and cloves to the pot, bring the jam to a boil, cook for 5 minutes, and remove from heat.
- Anise (star anise): 1 piece
- Carnation: 2 pieces
7
Sterilize jars and lids over steam for 15-20 minutes.
8
Put the jam into jars and seal with lids.
9
Turn the jars upside down and cover them with a blanket for a day.
10
Cherry jam can be eaten the next day. It's better to store jam in a cool, dark place.