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Cooking
Cherry Jam with Chocolate
· 4 servings
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 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.
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.
Add the chocolate
Just before filling the jars, stir the roughly chopped chocolate into the jam. Some of it will melt while some pieces stay whole — a truly amazing treat!
Preserving
Pour the jam into prepared, thoroughly cleaned and warmed jars. Seal with lids and leave to cool, or process further in a water bath or the oven if you prefer.