3 Best Step-by-Step Recipes for Making Chocolate-Dipped Cherry Jam

During berry and fruit season, many people start making preserves for the winter. If you're looking for something unusual, try making chocolate-covered cherry jam. The unusual combination of ingredients makes this jam delicious.

Cherry jam in chocolate: preparation specifics

At first glance it may seem that making jam with cherries and chocolate for the winter It's very complicated. But in reality, it's no more difficult to make than regular cherry jam.

Product Requirements

Before cooking, cherries are sorted, and damaged berries are discarded. Good berries are rinsed in water. To prepare this recipe, you also need to prepare cocoa powder or a bar of dark chocolate.

Sterilization of containers before the start of the process

The second important step is sterilizing the jars. You can sterilize jars with steam or hot water. For the first method, boil water in a kettle, then place the jar in the lid opening. Sterilization time is 15 minutes.

For the second method, line a large saucepan with a towel, then fill it with water. Bring to a boil and place the jars in the boiling water. Make sure the jars don't touch each other during sterilization. Sterilization time is also 15 minutes.

This procedure can extend the shelf life of the prepared foods to 2 years or more. Unsterilized products don't have such a long shelf life.

Unusual and delicious recipes

The best recipes for chocolate-cherry jam for the winter.

Traditional method of preparing "Cherry in chocolate"

What products will you need:

• cherry;
• dark chocolate;
• sugar;
• water.

Step-by-step cooking recipe:

1. Sort the cherries, throw out the moldy ones, leave only the good ones.
2. Remove the seeds from the berries, cover them with sugar and add a little hot water.
3. Let the berries sit for 3 hours to release their juices. Then transfer the mixture to a saucepan and place it on the stove.
4. Cook for 25 minutes.
5. Then add the chopped chocolate bar. For a more chocolatey flavor, you can add more.
6. Place back on heat and cook for another 25 minutes.
7. Immediately pour the hot jam into jars and close with lids.
8. It's best to open the dish no sooner than two months later, so the cherries have time to soak up the chocolate flavor. The longer it sits, the better it tastes.

Recipe based solely on cocoa

What products will you need:

• cherry;
• granulated sugar;
• boiled water;
• cocoa powder.

Cooking process:

1. Sort out the berries, separate the good ones from the damaged ones.
2. Then rinse the fruit in water and place in a colander to drain off excess water.
3. Remove the seeds.
4. Cover with sugar and leave overnight so that the berries release a lot of juice.
5. The next day, add water to the mixture and put it on the fire.
6. Cook over medium heat until boiling, then reduce to low heat.
7. After 25-30 minutes of cooking, you can add cocoa powder.
8. You need to add it little by little and stir immediately so that the cocoa dissolves quickly.
9. After this, cook for another 10 minutes.
10. Place the hot mixture immediately into jars.
11. As in the first recipe, it is better to wait a month for the berries to soak in the cocoa before eating the dish.

Cherry jam with chocolate and cognac

What products will you need:

• cherry;
• chocolate;
• cognac;
• sugar;
• water.

How to cook:

1. Remove the seeds from the berries, cover the pulp with sugar and leave for several hours.
2. Then put the mixture on the fire and cook for 20 minutes.
3. If the mixture is too thick, add water and cook for another 10 minutes.
4. If, on the contrary, it is too liquid, gelatin is added to the jam at the end of cooking.

Grate or break up the chocolate bar and add it to the jam. Cook until the chocolate is completely melted, stirring constantly. At the end of the cooking time, pour in the cognac. Let it simmer for 3-5 minutes.

The main thing is to keep it from boiling. Then the finished jam is poured into jars.

Storage terms and conditions

The shelf life of the preserves depends on whether the jars have been sterilized. If they have been, the shelf life can be over two years. Unsterilized preserves have a short shelf life and should be consumed as soon as possible. It is recommended to store preserves in a cool place at a temperature of 4 to 7 degrees Celsius. It is important to keep the preserves away from sunlight.