Chocolate-Covered Cherry Jam with Cocoa

1. 1 Sour cherries≈ $12.00 par kg 400 g
2. 2 Sugarpaquet 1 kg ≈ $1.60 350 g
3. 3 Cocoa powder 15 g
4. 4 Vanilla sugar 8 g

Les éléments en gris sont le sel, les épices et tout ce qui pèse moins de 30 g par bocal : vous en avez généralement à la maison, donc ce n'est pas inclus dans le prix du bocal. Le sucre, le vinaigre et l'huile à partir de 30 g sont comptabilisés dans le prix.

Méthode

1. Sort the cherries, wash them, and pit them. Mix the cocoa with 50 g sugar² to prevent lumps.

2. Cover the cherries with the remaining sugar² (300 g) and leave for 3–4 hours.

3. Bring to a boil, skimming off the foam, and cook for 15 minutes. Let cool for 4 hours.

4. For the second boil, add the cocoa-sugar² mixture and vanilla sugar, bring to a boil, and cook for 10 minutes, stirring. Check for doneness: a drop of syrup on a cold saucer holds its shape and does not spread.

5. Sterilize the 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Pour the hot jam into the sterile 0.5 l jar up to the shoulders and seal immediately. Turn the jar upside down, wrap it, and leave to cool for 24 hours.

7. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 1 month.