1.5kg cherries, pitted and halved
Juice and zest of 2 lemons
2 star anis
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.