Black Forest Preserves
|Categories:||Chocolate, Jams & Jellies|
|Serves:||eight 1/2 pints|
|6 1/2 c||sugar|
|1/3 c||cocoa (i used ghirardelli unsweeted cocoa)|
|3 to 4 c||sweet cherries, pitted and chopped|
|1/2 c||lemon juice|
|1/2 tsp||butter, (this reduces foaming)|
|2||pouches (6-ounces) liquid petin|
|1/4 c||amaretto liqueur (or 1/2 teaspoon almond extract)|
Pinched by cherkle, and 194 more.
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DirectionsStart by sterilizing jars and lids. This takes a little while, so I start this 1st. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process jars of jam. In another small pot; sterilize lids in gently boiling water.Prepare cherries; remove stems and pit, coarsely chop. I use my food processer and it works great for chopping cherries. Just don't totally liquify the fruit. A little juicey won't hurt.Whisk sugar and cocoa together, mixing it good. I did this in the pot I would be cooking the jam in. Add the cherries and lemon juice, stir until combined. Add 1/2 tsp butter to reduce foaming.
Bring to a full rolling boil over high heat, stirring constantly. Add the pectin and return the mixture to a full rolling boil. Boil hard for one minute. Remove pot from heat and skim any foam from the surface with a metal spoon. Add Amaretto and stir.Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with boiling water. Cover pot; boil over high heat for 15 minutes. Remove jars from pot and allow them to rest undisturbed on countertop for 12 to 24 hours (do not dry jars). Check seal and band to ensure they sealed properly. Preserved jam will keep for up to one year in a cool, dark place. Unpreserved jam will keep in the refrigerator for about six months.