CHOCOLATE CHERRY JAM RECIPE - FOOD.COM
I've been experimenting with chimerical jam recipes to try to create a working Black Forest jam. This is the closest I've come to what I want - let me know what you think!
Total Time 2 hours
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Pit the cherries if necessary, then chop them up. Crush the remains thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids; they all were part of the original fresh berry. Measure 6 cups of crushed fruit into 6- or 8-quart heavy saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.
- Measure sugar into separate bowl. Mix 1/4 cup sugar from measured amount with pectin in small bowl. Stir pectin-sugar mixture into fruit in saucepan. Add butter. Bring quickly to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim foam and ladle into pint or half-pint jars, leaving 1/4 inch headspace and process 10 minutes in boiling water canner.
Nutrition Facts : Calories 535.8, FatContent 6, SaturatedFatContent 3.6, CholesterolContent 0, SodiumContent 63.1, CarbohydrateContent 128.9, FiberContent 4.2, SugarContent 99.9, ProteinContent 1.5
CHOCOLATE RASPBERRY JAM (CANNING RECIPE) RECIPE - FOOD.COM
MMMM...Chocolate and Raspberries. What could be better as a preserve? I found this recipe on the Web somewhere, I forget where exactly. Probably at Recipes Downunder. I'm going to make this as Christmas presents for this year, but haven't had time yet. I hope it's as delicious as it sounds!
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 6 cups (half-pints), 80 serving(s)
Number Of Ingredients 5
Steps:
- Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquied and solids; they were all part of the original fresh berry. (Sieve 1/2 of the pulp to remove some of the seeds if desired. You can sieve it all if preparing from those with dental problems. Removing seeds causes waste, so be sure you have enough berries.).
- Make sure your canning equipment is scrupulously clean, and place 7 pint or half-pint jars on a rack in a boiling water canner. Fill the canner with water, adding a shot of vinegar to prevent mineral buildup, and bring to a boil while you prepare the jam. Allow it to boil for 10 minutes to sterilize jars, then turn down the heat to keep the jars hot. Remember to keep a kettle of hot water handy, and a saucepan of boiling water for your lids and rings.
- Measure 6 cups of crushed fruit into a 6-8 quart heavy nonreactive saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.
- Measure sugar into a separate bowl. Mix 1/4 cup of the measured sugar with the pectin powder in another small bowl. Stir pectin-sugar mixture into fruit in a saucepan. Add butter. Bring quickly to a full rolling boil. Boil for EXACTLY 1 MINUTE, stirring constantly.
- Remove pan from heat. Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch headspace.
- Process for 10 minutes in a boiling water canner.
- Remove the jars to a towel/newspaper lined surface, invert for 10 minutes, and allow to cool. Label the jars and store in a cool dry place for up to 1 year.
Nutrition Facts : Calories 65.6, FatContent 0.6, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 2.1, CarbohydrateContent 15.8, FiberContent 1.1, SugarContent 14.1, ProteinContent 0.3
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RASPBERRY-CHOCOLATE JAM | AMERICA'S TEST KITCHEN
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CHOCOLATE RASPBERRY JAM | LOVE AND OLIVE OIL
- In a large heavy stainless steel or enameled saucepan, combine raspberries and sugar and stir over medium-high heat until the sugar has dissolved.Run the raspberry mixture through a food mill to rid the sauce of (most of) the seeds. Return to saucepan and add the lemon. Heat the mixture to just below boiling.Add the chopped chocolate and stir until the chocolate is completely melted. Remove from heat and allow the mixture to sit for an hour or two (or, you know, two days). If it is sitting for longer than an hour or two, transfer to an airtight container and refrigerate.Prepare canner and wash/sterilize 6 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.Bring the mixture back to a rolling boil and boil hard for five minutes, stirring constantly.Turn off the heat and let the jam rest for two or three minutes. At that point, if the surface wrinkles when pushed gently, it’s ready. If not, return to heat. Boil for two minutes, allow to rest, and re-test. Repeat until the jam reaches the desired consistency.Ladle hot jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
CHOCOLATE CHIP-SNICKERDOODLE JAM BARS RECIPE | MYRECIPES
From myrecipes.com
Total Time 50 minutes
- Stir together cinnamon and remaining 1/4 cup granulated sugar in a small bowl; sprinkle on top of dough. Bake in preheated oven until top is golden brown, and edges are browned, about 45 minutes, covering with aluminum foil the last 15 minutes to prevent the top from browning. Cool on wire rack until fully cooled before slicing, about 1 hour.
CHOCOLATE AND RASPBERRY JAM - THE HAPPY FOODIE
From thehappyfoodie.co.uk
This recipe needs to stand overnight, so some time and patience is required, but it’s absolutely worth it.
Put the raspberries into a large saucepan with the sugar. Stir on a moderate heat until the sugar has dissolved.
Remove from the heat and use a spatula to push the berries through a fine mesh sieve to seperate the seeds from the pulp.
Discard the seeds, return the pulp to the saucepan and stir in the lemon juice.
Slowly warm the mixture on a low heat keeping it just below a boil. Break the chocolate up into pieces, then add to the pan, stirring while letting them melt gradually.
Once the chocolate has melted, take off the heat. The mixture may seperate, so cover and leave to cook overnight to allow it to settle and smooth out.
The next day, bring the mixture to a hard rolling boil for 5 minutes in the saucepan, stirring constantly.
Use the wrinkle test to check for a firm set and, when ready, take off the heat.
Ladle into warm, dry steralised jars and seal.
Keeps unopened for up to 8-10 months. Once opened, refrigerate and eat within 4-8 weeks.
Watch how to make the jam here:
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