I tasted this jam while I was working at the gourmet bed and breakfast Due Papaveri in Emilia Romagna, a province in northern Italy. It struck me because of it’s subtle anise flavor. They served it for breakfast with freshly baked bread and caciotta (a mild, soft local Italian cheese). When properly bottled, this jam keeps beautifully and makes great gifts.
4½ lbs pitted cherries
2 lbs sugar
4 star anise
¼ tsp (or to your taste)
2 juiced lemons
1. Mix ingredients in a sauce pan
2. Cover and cook on low heat for 1 – 1½ hours (or until desired consistency)
*Keep an eye on it while cooking so that it doesn’t boil over
SOURCE: Charlotte Tveen Hansen, Agriturismo Due Papaveri, Italy
