Due Papaveri’s Cherry Anise Jam


SOURCE: Charlotte Tveen Hansen - Agriturismo Due Papaveri, Italy

COOK TIME/PREP TIME: Approximately 2 hours

INGREDIENTS:
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)

PREPARATION:
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)

OTHER:
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.

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