Chocolate Cherry Jam

Chocolate Cherry Jam

Preserving Method: Water Bath Canning

Makes about 6 half-pint jars 
 

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!

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).


You will need

  • 6 cups fresh or frozen pitted dark, sweet cherries, coarsely chopped
  • 6 Tbsp. Ball® Classic Pectin
  • 1⁄4 cup bottled lemon juice
  • 6 cups sugar
  • 2⁄3 cup unsweetened cocoa

 

Directions

  1. Combine first 3 ingredients in a 4-qt. stainless steel or enameled Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
  2. 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.
  3. Ladle hot jam into a hot jar, leaving 1⁄4-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.
  4. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.