Summary

Ingredients

• 1 kg sour cherries, pitted
• 1 kg preserving sugar
• 1 chilli pepper (s), red
• 0.5 teaspoon ½ vanilla, ground
• 100 g chocolate, (bitter with 85% cocoa content)

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Instructions

1. Halve the chilli lengthways, remove the seeds and cut into very fine strips.
2. Mix the sour cherries with the preserving sugar, chilli pepper and ground vanilla and let stand for 24 hours. If you want, you can now stir the mixture with the hand blender, the jam will then become firmer. Add the chocolate, bring to the boil and let it simmer for 4 minutes. Carry out a gelling test, possibly boil for another minute.
3. Fill the jam into prepared, clean jars (enough for 6 jam jars) and close with the lid, initially turn it upside down for 5 minutes, ie the lid down.
4. The jam lasts for at least 1 year, but with us it runs out sooner.