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

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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






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