Cherry jam with star anise

Cherry jam with star anise

By
From
Lagom
Makes
1 jar
Photographer
Yuki Sugiura

Ingredients

Quantity Ingredient
1.2kg cherries (any variety), fresh or frozen, pitted and roughly chopped
500g jam sugar
2 star anise
1/2 lemon, juiced

Method

  1. Tip the roughly chopped cherries into a large saucepan with the sugar, star anise and lemon juice and a splash of water. Bring to the boil, then reduce the heat and simmer gently for 15–20 minutes until thick and jammy. Try the wrinkle test to see if it’s ready (see below).
  2. Pour into a sterilized jar and allow to cool a little before sealing. The jam will keep in the fridge for several months.

The wrinkle test

  • Before starting the jam, place a saucer in the freezer. To test if the jam is ready, place a teaspoon onto the ice-cold plate and leave for a minute or so to cool completely. Push a finger across the jam. If it wrinkles, the jam is ready, but if it is still too liquid, keep cooking for a bit longer.
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