Cherry jam
6 servings
30 minutes
Cherry jam is the most popular jam year after year. It is best to cook it in the classic way - in three steps. Be sure to remove the pits from the cherries, so the jam will last longer and will not threaten poisoning. And for flavor, add star anise: they go well with tart-sweet cherries.
1
Wash the berries, dry them, remove the pits.
- Cherry (sour): 1.5 kg
2
Place the berries in a wide pot or basin. Sprinkle with half the sugar, cover with cheesecloth or paper, and let sit for 3 hours to allow the cherries to release their juice.
- Sugar: 1 kg
3
Drain the extracted juice, add the remaining sugar and bring to a boil. Place the berries in a pot, bring to a boil again, remove the foam, and cook for another 10 minutes.
- Sugar: 1 kg
- Cherry (sour): 1.5 kg
4
Cool the jam, then put it on the heat and boil for another 10 minutes after it boils. Cool completely.
5
The next day, put the jam back on the heat, add star anise, boil for 10 minutes after it starts boiling, and let it cool completely.
- Star anise: 2 pieces
6
Distribute the ready jam into sterilized jars and close with boiled lids (no need to seal).
