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Chocolate-Cherry Jam

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"Cherries and chocolate are a decadent pairing in this luscious jam that will have you eating it off the spoon. Top ice cream or cheesecake, or stir into morning yogurt for a real treat!"

List of Ingredients

â—¦ 6 cups fresh or frozen pitted dark, sweet cherries, coarsely chopped
â—¦ 6 tablespoons Ball Classic Pectin
â—¦ ¼ cup bottled lemon juice
â—¦ 6 cups sugar
â—¦ â…” cup unsweetened cocoa


Recipe

Combine first 3 ingredients in a 4-quart stainless steel or enameled Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

Meanwhile, stir together sugar and cocoa until blended; add all at once to boiling cherry mixture. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

Ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.


Makes about 6 (½-pint) jars



• Tricks of the Trade:
Look for high-quality cocoa that is between 22% and 24% milk fat.