Chocolate-Cherry Preserves Recipe

Chocolate and cherries were made for each other, and this preserve is proof. The combination of the two is insanely decadent.
Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy
July 10, 2013
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Spoon this preserve on top of cheesecake for a stunning and absolutely heavenly dessert.
Courtesy Pomona’s Universal Pectin


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Preserving With Pomona’s Pectin 

Chocolate and cherries were made for each other, and this preserve is proof. The combination of the two is insanely decadent. Be sure to use high-quality cocoa powder that is unsweetened and has no other added ingredients. Spoon this preserve on top of cheesecake for a stunning and absolutely heavenly dessert.

Before You Begin:  

Prepare calcium water.  To do this, combine 1/2 teaspoon calcium powder (in the small packet in your box of Pomona's pectin) with 1/2 cup water in a small, clear jar with a lid. Shake well.  Extra calcium water may be stored in the refrigerator for future use.

Yield: 4 to 5 half-pint (8-ounce) jars

Ingredients2 1/2 pounds (1.1 kg) sweet cherries
1∕3 cup (29 g) sifted, unsweetened cocoa powder
1/2 cup (120 ml) water
1/4 teaspoon (0.6 g) cinnamon
1∕8 teaspoon (0.25 g) cayenne pepper
1/4 cup (60 ml) lemon juice
3 teaspoons (15 ml) calcium water
1 1/4 cups (250 g) sugar
2 1/2 teaspoons (7.5 g) Pomona’s pectin powder

Directions 

1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.

2. Rinse cherries, remove stems, and then slice in half and remove pits.

3. Combine cherry halves with cocoa powder and the 1/2 cup (120 ml) of water in a saucepan. Bring to a boil over high heat, reduce heat, and simmer, covered, for 5 minutes, stirring occasionally. Remove from heat.

4. Measure 4 cups (946 ml) of the cooked mixture (saving any extra for another use), and return the measured quantity to the saucepan. Add cinnamon, cayenne pepper, lemon juice, and calcium water. Mix well.

5. In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.

6. Bring cherry mixture back to a full boil over high heat. Slowly add pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the preserves come back up to a boil. Once the mixture returns to a full boil, remove the pan from the heat.

7. Can Your Preserves: Remove jars from canner and ladle preserves into hot jars, leaving 1/4 inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.








Post a comment below.

 

Marie
9/14/2014 7:44:51 PM
This sounds amazing, but I have never heard of Pomona's before. Can I use regular Certo pectin or is there a place to order the Pomona's from? I live in Canada and have never seen that brand before. Thanks. Marie








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