Sure! Here’s a simple recipe for Chocolate Cherry Jam:
Ingredients:
- 4 cups fresh or frozen cherries, pitted
- 2 cups granulated sugar
- 1/4 cup lemon juice (about 2 lemons)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup water
- 1 packet (1.75 oz) fruit pectin (like Sure-Jell)
Instructions:
- Prepare the Cherries: If using fresh cherries, wash them and remove the pits. If using frozen, thaw them and drain any excess liquid.
- Cook the Cherries: In a large pot, combine the cherries and water. Cook over medium heat until the cherries break down and become soft, about 10-15 minutes. You can use a potato masher to help mash the cherries if you prefer a smoother texture.
- Add Cocoa and Sugar: Stir in the cocoa powder until well combined. Add the granulated sugar and lemon juice, stirring constantly until the sugar is completely dissolved.
- Add Pectin: Sprinkle the fruit pectin evenly over the mixture, stirring to combine. Bring the mixture to a rolling boil and cook for about 1-2 minutes, or until it reaches the gel stage. You can check this by placing a spoonful of the jam on a plate and letting it sit for a minute; then, run your finger through it to see if it wrinkles.
- Jar the Jam: Sterilize your jars and lids. Pour the hot jam into the jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until they’re fingertip-tight.
- Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly. Make sure the water covers the jars by at least an inch.
- Cool and Store: Let the jars cool completely on a clean towel or cooling rack. Once cooled, check that the lids have sealed properly by pressing in the center of each lid. If it doesn’t pop back, it’s sealed. Store the jam in a cool, dark place. It should be good for up to a year.
Enjoy your chocolate cherry jam on toast, in desserts, or as a topping for pancakes!
