Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. The amount makes approx. 6 glasses of 200 g each.
5. 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
6. but it is important.