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
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