At a glance
First, gently simmer the cherries, then mash or blend them depending on how chunky you like your jam, and cook briefly with sugar and pectin until it thickens nicely. Finally, stir in the dark chocolate, letting it melt partially, before filling the jars and sealing them — which is actually the most time-consuming part.
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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.
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Blend or mash
Cover the pot with a lid and let it bubble away 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 not.
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Thicken
Mix the sugar with the pectin and quickly stir it into the fruit mixture. Combine well and cook for a further five to ten minutes. The jam will start thickening right away.
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