2
In a stainless steel saucepan, combine the cherries with the water. Bring to a boil over medium-high heat, stirring and crushing the mixture with a potato masher. Reduce heat and boil gently, stirring occasionally, for 5 minutes.", "Transfer cherries to a dampened jelly bag or a strainer lined with several layers of cheesecloth set over a deep bowl. Let drip until 2 1/2 cups of juice has been collected, adding water if necessary to yield the required quantity. Set juice aside to make syrup, add it to some sparkling water, or a shrub would be good too. Puree remaining pulp and juice in a blender or a food processor fitted with a metal blade. Set puree aside.", "Prepare caner, jars and lids.", "In a piece of cheesecloth combine the crushed cardamom pods, star anise, cloves, sliced ginger, and black peppercorns. Tie into a loose bundle and set aside.", "In a clean large stainless steel saucepan, combine the sour cherry puree, sugar, lemon zest, lemon juice, cinnamon stick, and spice bundle. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium and boil, stirring frequently, until mixture thickens and holds it's shape on a spoon.", "Ladle hot butter into hot jars, leaving 1/4 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot butter. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.", "Place jars in caner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove caner lid. Wait 5 minutes, then remove jars, cool and store."]
