Summary

Ingredients

• g 1,500 sour cherries, pitted
• 2 bars chocolate (85% cocoa content)
• 1 chilli pepper (s), red
• 2 pinches cinnamon
• 1 sachet vanilla sugar
• 500 g preservin suar, 3: 1

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Instructions

1. Clean and core the sour cherries and mix with the specified ingredients. I only partially pitted the chilli pepper, cut very small and put it under the cherries. But if you want it even hotter, you can add all the kernels of the chilli pepper. Then let everything get hot and bring to the boil with the preserving sugar as instructed.
2. Fill immediately into rinsed, hot twist-off jars and close.
3. The taste is as I made it, balanced in sweetness, acidity and sharpness.