John Myers
Black Cherry Jam Refined with Chocolate & Vanilla
The perfect black cherry jam refined with chocolate & vanilla recipe with a picture and simple step-by-step instructions.
- 1050 g Black cherries, pitted
- 150 g Chocolate 70% cocoa
- 600 g Preserving sugar 2: 1
- 1 packet Citric acid
- Vanilla, ground to taste
- Coarsely grate the chocolate.
- Mix the cherries with sugar and citric acid and puree to taste with the magic wand. Fold in the chocolate and season to taste with vanilla. Let the juice soak in a cool place overnight.
- Then bring the mass to the boil and simmer until the gelation point is reached, do not forget to stir so that it does not set. Put something on a plate to test the gelation.
- Remove the foam that appears with a spoon and then pour the hot mass into prepared glasses.
- Clean the edges of the jars and close them with the lid, then turn them upside down for a good 5 minutes so that they are vacuum-drawn, then turn them over and let them cool down.
- 6th mass makes 7 glasses of 220 ml each.
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