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Amazing chocolate cherry jam for the winter, recipes with photos

Chocolate cherry jam turns out just delicious, its chocolate taste fully justifies its name!

Jam perfectly complement any dessert. It can be added to ice cream and cocktails, as well as making fillings for cakes and pies on its basis.

Below I will describe in detail the recipe for this jam.

Complexity: below the average.

Time for preparing: about 2 hours.

Take a ripe cherry. Put it in a colander and rinse under running water.

Then we take out of her bones. Each hostess does it in her own way. Someone puts a cherry on the neck of a narrow bottle, and then presses on the center of the cherry with a skewer or a chopstick stick. Someone uses a special device from the store. Someone, using his skills, pulls out a bone with a pin or the end of a pin.

But I’m not looking for easy ways, I just cut each cherry with a knife and then take out the bone. For some reason it seems to me that this is the easiest, albeit time-consuming, method. The main thing is that the knife is sharpened and cut cherries well, and not crushed it.

When all the stones are removed, it is necessary to weigh the cherries. So we find out how much exactly you need to put in our sugar jam. It should be the same as the berries.

Put the cherry in a saucepan or enamel basin. Pour cherry sugar. Mix everything well and give the berries time to give out the juice. It usually takes about an hour.

Now we press the cherry with the wooden tolkushkoy.

Then pour some water. I added only 100 milliliters.
Turn on the burner and bring our berries to a boil. Cook them for 15 minutes and turn off the stove. Give the jam to stand on the burner off. We are waiting for it to cool down a bit.

Then again boil the cherry until boiling and cook until tender. It usually takes the same 15-20 minutes as in the first run. Before the end of cooking add to cocoa jam. At 500 grams of berries usually put 2 tablespoons of cocoa, but can be more.

Cherry jam is always watery. If you want to make it thicker, you can add gelatin, agar-agar or pectin. But I didn’t do that.

Now we need to prepare jars. We wash them well with soda and soap. Rinse thoroughly. And scald several times with boiling water. Scalding must be done in several passes. First, pour a little boiling water into a jar and rinse the walls of the jar with it.

Pour the water. Then pour more boiling water and rinse the jars inside again. And for the third time we pour a large amount of boiling water into the jar and let it stand for a while so that the water has cooled. Then pour out the water and shake off the droplets.

Now you can pour the jam on the banks.

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