Cherry jam with vanilla, star anise and ginger

Ingredients for 1 servings:

• 1,000 g sweet cherries, pitted
• 500 ml water
• 750 g gelling sugar, 2:1, adjust the amount to the amount of fruit
• ½ vanilla pod(s)
• some star anise, 2-3 points
• 2 slice(s) ginger root, peeled, approx. 2 mm thick
• 1 pinch of salt
• 5 tbsp brandy
• ½ tsp lemon zest, grated
• 2 tbsp lemon juice, or less

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash and pit the cherries. Slowly bring the cherries to a boil with water, vanilla pod, ginger, and star anise. Grate the lemon zest and squeeze the lemon juice. When the mixture boils, mash it lightly with a pestle or puree some of the fruit with a hand blender. Stir in the gelling sugar and lemon juice and bring the mixture to a rolling boil for about 4 minutes. Discard the spices (vanilla pod, ginger, star anise). Add the grated lemon zest, salt, and brandy. Immediately transfer the mixture, while still hot, to sterilized, clean twist-off jars. Close the jars tightly with a suitable lid and let stand upside down for 10 minutes, then turn over and let cool.