Black Forest Cherry Jam
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 4 mins |
| Total Time | 1 hr 4 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 900 g sour cherries, weihed pitted
- 500 g preservin suar 2: 1
- 1 sachet citric acid
- 50 ml kirsch
- 70 g dark chocolate %, finely chopped
Print Recipe
Pin Recipe Instructions
- Mix the cherries in a saucepan with the preserving sugar and kirsch. Let the mixture stand for 1 hour and let the juice steep, stirring occasionally.
- Then bring everything to a boil. When it boils bubbly, let it cook for 3 minutes. Then add citric acid and let the jam cook for another minute. Take the pot off the hob. When the mixture stops bubbling, stir in the chocolate quickly.
- Immediately fill the jam into prepared twist-off glasses. Screw on the jars with lids and turn them upside down. Let the glasses stand for 6 minutes, then turn them over. Let the jam cool down.
- The amount makes approx. 6 glasses of 200 g each.
- An incomparable taste of cherries, chocolate and kirsch. However, there is hardly any alcohol left, as much of it has evaporated from cooking. For the overall taste
- but it is important.
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