Black Forest Preserves

Diane Hopson Smith Recipe

By Diane Hopson Smith DeeDee2011

eight 1/2 pints
Prep Time:
Cook Time:

I was looking for Cherry Jam recipes when I stumbled upon this heavenly recipe! I knew the minute I read the recipe, I had to make some!

I can see this spread between cake layers or warmed and spread on chocolate waffles with a dollop of homemade whipped cream.

This recipe is indescribably good!! It has some real "wow" factor!!

I found this outstanding preserve recipe on the "Good Appetite" blog. Only thing different, I added 1/2 tsp butter.

My photo's


6 1/2 c
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)
pouches (6-ounces) liquid petin
1/4 c
amaretto liqueur (or 1/2 teaspoon almond extract)

Directions Step-By-Step

Start 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.

About this Recipe

Course/Dish: Chocolate, Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Hashtag: #amaretto

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Diane Hopson Smith DeeDee2011
Jul 30, 2013
Cheryl I hope you enjoy! I could eat it right out of the jar! Do you have your Peach preserves posted here on JAP? I would love to check it out.
Cheryl Jackson ladybuglover
Jul 30, 2013
Diane this sounds fabulous! It's the same brand of Amaretto that I use in my baking and in my Peach preserves! Great minds.....! Lol Cherries are my weakness, I must try this ASAP!
Diane Hopson Smith DeeDee2011
Jul 14, 2013
Thank you Deb ...hugs
Deb Crane songchef
Jul 14, 2013
Diane Hopson Smith DeeDee2011
Jul 13, 2013
Janet it is awesome on english muffins or bagels with cream cheese!! Hope you make and enjoy!