Black Forest Preserves
Indulge in the rich, decadent flavors of Black Forest Preserves, a homemade jam that transforms fresh sweet cherries into a luscious, chocolate-kissed spread with a hint of kirsch (cherry brandy). This recipe marries the tartness of cherries with the depth of unsweetened cocoa powder, balanced beautifully by a splash of fresh lemon juice and the silky texture provided by liquid pectin. Perfectly suited for toast, pancakes, or dolloped over ice cream, this preserve brings the essence of Black Forest cake into a jar. With a prep and cook time under an hour, it’s an easy yet impressive way to savor summer’s bounty all year round. Optimize your pantry with this shelf-stable delight, which can be stored for up to a year when prepared with proper canning techniques.
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Recipe Information
Ingredients
- 1000 grams Fresh sweet cherries, pitted and halved
- 500 grams Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Kirsch (cherry brandy)
- 85 milliliters Liquid pectin
Instructions
Prepare the cherries by washing, pitting, and halving them. Use a cherry pitter for efficiency if available.
In a large, heavy-bottomed pot, combine the cherries and granulated sugar. Stir well and allow the mixture to sit for 15 minutes. This resting time helps the cherries release their juices.
Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking and ensure even cooking.
Reduce the heat to medium-low and add the cocoa powder, stirring until it is fully dissolved into the cherry mixture.
Stir in the lemon juice and allow the mixture to gently simmer for 20-25 minutes until the cherries are tender and the mixture has slightly thickened.
Remove the pot from heat and stir in the kirsch. Mix thoroughly and return the pot to the stove over low heat.
Add the liquid pectin, stirring continuously to ensure it is well-incorporated. Raise the heat and bring the preserves to a rolling boil for 1 minute.
Remove from the heat and carefully skim off any foam from the surface of the preserves using a spoon.
While the preserves are still hot, transfer them into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean with a damp cloth and seal with sterilized lids.
Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed for long-term storage. Carefully remove the jars and allow them to cool completely on a towel or wire rack.
Label the jars with the date and store them in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3 weeks.
Nutrition Facts
Calories |
2616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 0 mg | 0% | |
| Total Carbohydrate | 663.4 g | 241% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 628.8 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2251 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
