Spiced Cherry Jam

Inspired by an Alton brown recipe for blueberry jam, the spices in this jam elevate the flavor to new heights. A very mature taste, but kids like it too. I always make extra batches to use as presents and house gifts.

• Ready In: 30 mins
• Serves: 6
• Yields: 6 half-pint jars

Ingredients

• 24  ounces  frozen dark sweet cherries
• 3⁄4 ounce  dry pectin
• 1⁄4 teaspoon star anise, ground fine
• 20  grinds fresh nutmeg
• 2  tablespoons lemon juice
• 5  tablespoons cider vinegar
• 3  cups sugar
• 1⁄2 cup water

Directions

1. Place the cherries in a saucepan over medium-low heat.
2. Sprinkle with pectin over the cherries followed by the star anise, nutmeg, lemon juice and vinegar.
3. Once the cherries start to release their liquid in the bottom of pan, increase the heat to high and bring to a boil.
4. Lower heat and boil gently for five minutes occasionally mashing mixture.
5. Mash in sugar, add the water, and return to a boil until the mixture reaches gel point. The frozen plate method works well for testing doneness.
6. Process the jam using the hot water method for 10 minutes, or refrigerate and enjoy over the next week or so.