Cherry Jam

Irish Examiner - Weekend - - Food -

1.5kg cher­ries, pit­ted and halved

Juice and zest of 2 lemons

2 star anis

1kg su­gar

Pour a thin layer of wa­ter into a large saucepan, just about a mil­lime­ter deep. Add the cher­ries, le­mon juice and zest, as well as the star anis. Al­low to bub­ble away with the lid off un­til the cher­ries have com­pletely soft­ened.

The most ac­cu­rate way to make the jam is to gen­tly weigh the con­tents of your saucepan. Now add three quar­ters the amount in su­gar. For ex­am­ple, if the cherry mix­ture weighs 1kg add 750g of su­gar.

Once the su­gar is stirred in, al­low the jam to bub­ble over a high heat, stir­ring con­tin­u­ously. The jam will start to set and to be­come stick­ier.

Spoon a lit­tle onto a cold saucer and see if it has set by touch­ing it with your fin­ger. If it starts to pucker take it off the heat and scoop into wait­ing jars. If not, al­low it to bub­ble for an­other minute or two and test it again.

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