Raspberry and Cherry Jam with White Chocolate

by Editorial Staff

Summary

Prep Time	1 hr
Cook Time	5 mins
Total Time	1 hr 5 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Raspberry and Cherry Jam with White Chocolate

Instructions

Note: The working time is calculated WITHOUT a cherry pitter, i.e. when the cherries are halved and pitted manually and individually.
Wash, stem and stone the cherries. The result should be 500 g of pure pulp.
Do not wash the raspberries, but sort them and rub them through a sieve with a tablespoon. Put the raspberry puree and halved cherries in a saucepan and puree everything.
Stir in the preserving sugar. Chop the chocolate. Bring the fruits to the boil while stirring and cook over a high heat for at least 3 minutes, adding the raspberry brandy. At the end, stir in the chocolate.
Make a jelly test: Put 1 teaspoon of jam on a small plate with a clean spoon. Wait 3 minutes. If the jam has jelled, fill it immediately, otherwise let it cook for another 2 minutes.
Pour the jam into prepared and sterilized mason jars, put on the lid for 5 minutes so that a vacuum is formed. Turn over and let cool.
The amount is sufficient for about 4-5 glasses of 190-240 ml each

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.