Cherry Jam with Dark Chocolate
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1.3 kg cherry (s), ripe, pitted
- 1 teaspoon citric acid
- 2 lemon (s), the juice and pulp
- some lemon peel, organic, grated
- 100 g chocolate, 90% bitter
- 2 sticks cinnamon, approx. (Total approx. 16cm)
- 1 pack gelling powder 3:
- 200 g suar, (to taste)
- 1 pinch (s) salt
- 2 cl brandy or rum
Print Recipe
Pin Recipe Instructions
- Wash and core the cherries. I do it with the knife and cut the cherries in half. That saves the subsequent mixing, including any mess.
- Heat the chocolate in a water bath.
- Put the cherries in a large saucepan. Add the citric acid, lemon juice + pulp (pass through a sieve) and possibly peel, gelling agent, cinnamon bark and a tiny pinch of salt. Bring the whole thing to the boil, stirring constantly, add sugar and cook for 5 minutes at a bubbly rate. (If you don`t want any pieces of fruit, you should fish out the cinnamon bark and mix it with the mixer, I won`t do it).
- Stir in liquid chocolate, add schnapps and stir vigorously again. In addition to killing the mold bacteria, the schnapps causes most of the foam to go away.
- Fish out the cinnamon bark and cut into approx. 2cm pieces.
- Pour the jam into small twist-off jars, add 1 piece of cinnamon bark, close tightly and turn the jars upside down.
- An ultimate Christmas present for jam tigers.
- The information is according to the gelling agent package, so the sugar is added at the end. If you use a different GM, please process according to the manufacturer`s instructions.
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