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.


| July 10, 2013


Main Article

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

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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