Cherry Jam with Chocolate
·Cook the cherries
Pit the cherries and place them in a pot over low heat. If you're worried they might catch on the bottom, you can add a splash of water — but really just 50–100 ml.
Blend them up
Cover the pot with a lid and let it simmer gently for about 20 minutes. Remove the lid, then mash with a potato masher or blend with a stick blender, depending on whether you want chunks of fruit in your jam or a smooth texture.
Thicken it up
Mix the sugar with the pectin and stir it quickly into the fruit mixture. Combine thoroughly and cook for another five to ten minutes — the jam will start thickening right away.
Add the chocolate
Just before filling the jars, stir roughly chopped chocolate into the jam. Some of it will melt while some pieces stay whole — a truly amazing treat!
Seal the jars
Pour the jam into prepared jars that have been thoroughly cleaned and warmed. Seal with lids and let cool, or process further in a pot or oven if you prefer extra-long storage.