SOURCE: Charlotte Tveen Hansen - Agriturismo Due Papaveri, Italy
COOK TIME/PREP TIME: Approximately 2 hours
2 Kilos (4.4 lbs) pitted cherries
1 Kilo (2.2 lbs) sugar
3-4 Star Anise
Knife point of chili powder (or to your taste)
2 Lemons - juiced (may use rind if you like)
1. Mix ingredients in a pan
2. Cover and cook on low heat for approximately 1-1.5 hours (or until desired consistency)
Keep an eye on it while cooking so that it doesn't boil over. Check the consistency by spooning a bit on a plate to cool. Once cooled the true consistency is visible.
If you like a more intense lemon flavor, add desired amount of grated rind (grate the yellow outside layer only, the inner white rind can be bitter)
Charlotte serves this jam for breakfast with freshly baked bread and caciotta (a local mild, soft cheese). The anise flavor is extremely subtle and adds a wonderful dimension to this jam. It is definitely one of our BESTS at Due Papaveri.
Charlotte gave this recipe to me verbally during a drive to Bologna, so my interpretations and preferences are included.
When properly bottled, this jam keeps beautifully and makes great gifts.