Stone the cherries. Weigh 1 kg of it and puree finely.
In the meantime, fill 3 large, clean 550 ml twist-off glasses with boiling water and set aside. Sterilize the lids in boiling water for about 5 minutes.
In a very large saucepan - the liquid will rise and foam afterwards - mix the mixture well with the sugar. Mix about 200 g of this in a small bowl with the agar-agar powder. This is best done with a whisk. Put aside.
Roughly cut the chocolate into pieces approx. 4 x 4 mm with a knife and set aside.
Bring the mixture in the pot to the boil while stirring several times. Cook for about 4 minutes until foaming. Mix the agar-agar-cherry puree mixture again and add to the saucepan. Cook for another 4 minutes, stirring frequently. Caution: A gel test does not work with agar-agar, the mass only becomes solid when it is completely cold.
Skim off the foam with a slotted spoon and collect on a soup plate and refrigerate. It tastes delicious on a sandwich!
Add the chocolate chips to the jam while stirring and continue cooking for about 30 seconds. The stove top can already be turned off.
Pour out the twist-off glasses - be careful, they are hot. Using a ladle and a jam funnel, pour the hot jam into the jars and immediately close the hot lids. When the jam is cold, the jar draws a vacuum and is tightly closed.
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