Summary

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

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Instructions

1. 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.
2. Heat the chocolate in a water bath.
3. 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).
4. 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.
5. Fish out the cinnamon bark and cut into approx. 2cm pieces.
6. Pour the jam into small twist-off jars, add 1 piece of cinnamon bark, close tightly and turn the jars upside down.
7. An ultimate Christmas present for jam tigers.
8. 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.