Prepare your special jam stock

Every year when summer arrives I try to prepare some jams to be able to enjoy them during the cold winter season, or to give them as a Christmast present to my loved ones. I found this recipe some years ago in a German magazine, which I’ve unfortunately lost in the meantime  – this is a bit of a reinvention. It is perfect for toasts or pancakes, or even by itself: I love cherries and chocolate and this combination goes well together.

Yield: 6 jars of 350g jam

Ingredients:

• 1kg of black cherries (yields around 800g once they’re cleaned)
• 800g sugar – pick special “jam” sugar
• 50g of black chocolate – you can also choose for black chili chocolate
• 1 lemon juice

Step by step:

• Rinse the cherries with cool water, pat them dry, remove their stems and pit them. I removed their pits directly by cutting the cherry slices around them until almost nothing is left; then I throw them away.

• Place the cherries together with sugar and lemon juice into a large saucepan. Mix it all well together.

• Place the saucepan over medium heat; bring it to boil, and boil it for around 5 minutes, stirring constantly.
• Remove from heat, skim off any foam, and add the chocolate.

• Sterilize the jars and lids in boiling water for at least 5 minutes and then place them in the oven to 100ºC to dry. Be careful, the glass will be very hot.
• Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Top with lids and close the jars with the help of towel.
• Once closed, place the jars upside-down onto a cloth-covered or wood surface, several inches apart, until cool.

Enjoy!