How to make chocolate-covered cherry jam

[Dedicated to crochet!]

How to make chocolate-covered cherry jam

Category: Blanks

Ingredients
Fresh cherry	1 kg
Sugar	1 kg
Cocoa	1 pack (100g)
bitter chocolate	1 tile

Cooking method

• If you want to make more jams, you can double the food set. Cook no more than double servings at a time, because if you take a large amount, it will be difficult to maintain the integrity of the berries. Next, you will understand why.
• Making Chocolate Covered Cherry Jam
• 1. Remove seeds from cherries, put them into a wide bowl and cover with sugar.
• 2. When cherries let juice, put a bowl on fire and very much !!! while stirring gently, bring to a boil.
• 3. Allow the cherries to “rest” and, while cooling down, feed on the resulting syrup.
• 4. Using a colander or sieve, remove the cherries from the syrup, bring the syrup to a boil.
• 5. Dip the cherries in a colander in the syrup. Let it brew and cool.
• 6. Repeat procedure 4 and 5 3 more times. During this time, the cherries should be well saturated with sugar syrup and acquire some firmness. Thus, cherries lend themselves to heat treatment 5 times intermittently until they cool completely.
• 7. If there is a lot of syrup, the excess can be separately drained into a jar and corked.
• 8. At the last, fifth immersion, gently transfer the cherries to a bowl with syrup, add portions of cocoa, grated bitter chocolate, stirring gently, and bring to a simmer.
• 9. After 5 minutes, turn off the heat and put the chocolate jam into small (250g) sterile jars. Close with metal lids and store at room temperature.

Time for preparing:

2 days

Note

Dedicated to crochet!

The placement of the recipe is temporary!
Since this is a bread section, and it is simply necessary to convey the recipe to Kroshi, I temporarily post the recipe here, with further transfer to the corresponding forum topic or deleting it as unclaimed!

I received this recipe by mailing, and it seemed to me very interesting!
I myself don’t eat such things, especially with chocolate (I don’t like it!), But I would like to show it to all forum users, and especially To the main jam-maker of the forum Kroche - boom to test the quality of this recipe on it!

Attention! It is necessary to store cherries in chocolate in places inaccessible to the husband and children. Give out on holidays on a tablespoon after meals. But this is, of course, how it will turn out. The instructions for making cherries in chocolate turned out to be long, and the process itself was troublesome. But it's worth it !!! Have a nice tea!
First, you will get a wonderful chocolate-cherry paste, a “spread” for children on sandwiches.
Secondly, an amazing filling for cakes and pastries, or an addition to ice cream, yogurt or jelly when preparing a dessert.
Thirdly, a jar of chocolate-covered cherry jam can be presented as a present to anyone, and everyone will be very pleased and surprised by the original and delicious gift.

Bon Appetit

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Oh thank you! Now I know where to attach a bar of well ooooooo bitter chocolate! I went to free the cherry from pits, or pits from cherries.

[How to make chocolate-covered cherry jam]

How to make chocolate-covered cherry jam

Dedicated to crochet!

The placement of the recipe is temporary!
Since this is a bread section, and it is simply necessary to convey the recipe to Kroshi, I temporarily post the recipe here, with further transfer to the corresponding forum topic or deleting it as unclaimed!

Oh, don't delete !!! He's still so popular! Now I am bringing it to life, and at the same time I am arranging a photo session for him. I'll post the photos, and then decide what to do with it.

Zhdemssss

Already uploading to Radikal

I want to warn you right away! It will not be possible to roll it up, well, except that a small, alluring jar. I want to eat right away, here and now. And this despite the fact that the children were not at home at that moment, otherwise I would not have rolled up one jar.

So, let's start in order ...

I removed the seeds from the cherry, covered it with sugar ... I did not take it off.
The cherry gave juice, and I brought everything to a boil and turned it off.



When everything cooled down, I did not catch the cherries in the syrup, I just poured the syrup through a sieve into another saucepan. So it poured from one to another ...







And boiled it



Then she turned off and sent the cherries into the syrup ... It's only in the photo so, in fact, very neat ...





And so five times ...
Then she took a packet of cocoa and a bar of sooooo bitter chocolate. For all my love for chocolate, I couldn't eat it. So the handkerchief lay lonely in the refrigerator ... for a long ... very long ...
At first I honestly wanted to rub it on a grater ... Then the thought came to me - WHY? !!! A blender was used, melt anyway ...



The last time the cherry was boiled together with the syrup. Gradually added cocoa



then chocolate was used



five minutes passed



And here is the result


In the background is the notorious jar, well, very small

To say that it is delicious is to say nothing! It's Ooooooooooo delicious.

PS Cherry has already left me. This year, one tree did not bear fruit at all.
And I have already processed another crop. When I read this recipe, I took out a bag of cherries frozen two weeks ago from the freezer ... The result is excellent. So you can also make from frozen cherries in winter.

GREAT The recipe has a right to life, thanks to the Author of the recipe

We are waiting for the next jar, who is next

And what is the taste of the jam? Very sweet?

Oh, what a pity, we will stay this year without such jam, I would love to cook it, but our cherries have already left

And what is the taste of the jam? Very sweet?

Plain cherry jam is sweeter. How can I explain? The taste of chocolate truffles, when there is such a bitterness of cocoa + sour cherry.
I love these homemade truffles since childhood - at first my great-grandmother cooked them for me, then my grandmother, then I cooked for my children, my grandson does not count yet, he is only two and a half years old. And of all the jams I like only cherry. In general, for me this recipe has combined two favorite tastes from childhood into one delicious SOMETHING!

If you don't roll up, then maybe you can take less sugar. And if you take into account what is obtained from frozen cherries, then you can not roll up, but cook when necessary.
Well, you need to take real cocoa, without sugar ...

Sour cherries - I like, chocolate and sugar - I don't

And what to do now

Sour cherries - I like, chocolate and sugar - I don't

And what to do now

Replace chocolate with lard, sugar with pepper. Not an option?

Replace chocolate with lard, sugar with pepper. Not an option?

No, not an option lard, we also don't eat

Only one cherry remains, SUPER delicious

And this is how I used what I could not eat
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103717.new#new

Girls, and weighed cherries already pitted kg or with them, and then how much will it turn out?

Girls, and weighed cherries already pitted kg or with them, and then how much will it turn out?

I made from frozen cherries and weighed them frozen with seeds. Yesterday I went to the market, and there the granny sells cherries! She had something 1.8 kg. In general, I already have it in syrup. I decided to make it with the same amount of sugar as for chocolate, i.e. as for 1 kg of cherries. In the evening I will unsubscribe how much it turned out.

And this is how I used what I could not eat
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103717.new#new

Well done, plus for invention

Only this recipe should be placed as a separate topic, we have not yet had such a thing, so that we grind biscuit innards into crumbs and put them back. , and even with chocolate cherry

[Dedicated to crochet!]

Dedicated to crochet!

To the main jam-maker of the forum Kroche - boom to test the quality of this recipe on it!

Romchka, many thanks for the jam recipe provided! The recipe is very, very interesting! On occasion (if the cherry is at a reasonable price) I will definitely try it! In the meantime, I tried only these with chocolate:

JAM PLUM CHOCOLATE

CONFITURE RASPBERRY-CHOCOLATE

we have not yet had such a thing to grind biscuit innards into crumbs and put back

Romchka It was : CAKE "BOX"

[Inna]

Inna, well, I lagged behind the sweet life, apparently hopeless

[Inna]

Inna, well, I lagged behind the sweet life

Romchka, so can it be for the best?

Good day to all! Girls who cooked this wonderful jam, tell me, put the cherries in a colander in boiling syrup and turn them off right away, or let it boil in syrup? Please reply! The cherry has already started up the juice, and I'm in thought, how is it right?

Thanks for the delicious recipe!

I will raise the Temka so that the people can cook yummy. I didn’t do it this year, as all the cherries were frozen, but there is a photo from last year. I apologize for the quality, but what I have is what I show.
Used mainly with ice cream

This year I made this jam. I'm wondering how to ... get it out of the jar? There, inside it turned out to be a rather dense chocolate, not pouring mass .. Pick out with a spoon, or what? Maybe someone had such a situation, please respond.

Roma, dear!
Thank you for such an incredibly enchanting recipe! It's not even jam - it's fabulous - an exquisite dessert! I first made 2 kg of cherries, and then another 3 kg. Everyone who has tried it - first they lose their speech, then questions - how? what's in it? give a recipe! Thanks again! All your recipes are the pinnacle of taste, style and general cooking!
🔗

[Lyubasha]

Lyubasha, THANKS for the kind words, nice to hear!

To the delight of your family, I hope there will be something left for the New Year, for a birthday cake

Should I also take chocolate jam?

I remember when I cooked it for the first time, I was worried that my husband would not like it. He liked it so much that he personally removed the seeds from the cherries 4 kg at a time and silently drove me for chocolate. Then the following dialogue took place:
-Tan, but this is also a profitable jam
-Why?
- Well, how much does a chocolate bar cost and how much sugar? (Then sugar went off scale in price. This year, on the contrary, sugar is much cheaper than chocolate)
In general, I kept silent that besides chocolate, there is also sugar and cocoa and, for some reason, butter spins in my head. While I was writing, I thought that maybe it’s necessary for butter in a plum in chocolate. I'll go freshen up the recipe in my head.
And the cherries that year froze for many, including mine, so that neither this nor that will give me jam. Though I'm saving myself with plums, yesterday I paid attention to raspberry ones.
To whom there is a cherry, do not regret a second. And as with pancakes and ice cream goes, you can't drag by the ears.

Tanya, very tasty, just a little And how many do not cook Thanks for the tasty

[Larissa]

Tanya, very tasty, just a little And how many do not cook Thanks for the tasty

Larissa, to your health! May it please you with taste

Tanya, my daughter also asks for the nephew with his wife and two boys. My sister liked it, my aunt, but my uncle didn't get it.

Tanya, my daughter also asks for the nephew with his wife and two boys. My sister liked it, my aunt, but my uncle didn't get it.

This is how many cherries and chocolate do you need for the whole company ?! Well, well, let them eat for health!

Friends and colleagues haven’t tried it yet. I'm afraid to think what will happen.

Girls, can you make this jam from other berries, strawberries or raspberries, currants, for example?

Girls, can you make this jam from other berries, strawberries or raspberries, currants, for example?

I read somewhere on the forum, did it, I liked it, but I don't remember with what I already fly with a bang

[Scops owl]

Scops owl Thanks for the answer.

Wow, how I looked through such yummy, now I would not miss it when the cherry ripens

Tell me, is there a lot of cocoa powder in this jam + more chocolate? Made a double portion. Cherry took 2kg already without a pitted.
Tomorrow I will boil the syrup 5 times and I will need to add cocoa with chocolate. I imagined that I had to pour 200g. cocoa: - \ I think it's too much. Now the jam is about 2 liters. will be with syrup together.

Fine. And how we love this jam with ice cream ...

again * girlish joy *, chocolate jam
although .. the cherry is not a plum .. removing the seeds from our small, compared to the southern one, is dreary, but I did a little last year, slightly simplifying the procedure: girl_pardon: I did not take out the berries when cooking from the syrup

3 liters pitted cherries + 1.5 liters sugar
= the night stood, the juice started up
= in the morning slowly brought to a boil = 10 minutes cooked on a low fire = cooled down until evening
= in the evening again slowly until boiling = 10 minutes of quiet fire = until morning
= in the morning I scooped up the berry, lit the fire + half a pack of cocoa into warm syrup, stirred with a whisk + returned the berries = slowly brought to a boil, stirring (the most * time consuming * part of the work, I had to stand at the stove), turned off and + 2 hundred-gram bars of dark chocolate, broke it into pieces and put it in jam, when stirring the chocolate broke up = everything, hot in jars
- I didn't have to store it for a long time, it was very tasty

[Irsha]

Irsha, did the right thing that added cocoa to my taste !!!!! I drunk 200g with a fool ((((This turned out to be awfully much for my family (((((Mother is my work and chocolate, which I would happily eat better. In general, this is for an amateur!

So my cherry is singing! I made some chocolate jam. But I rarely work strictly according to the prescription. So I changed the dosage at my own discretion - it turned out amazingly tasty for me, just not enough. Although the cherry was 1.5kg.

[Irsha]

Irsha, I see you didn't drain the syrup, but left it right in it? And if you follow the "stock" recipe and drain, then how much approx. time for soaking and cooling cherries? An hour, two, three? If you put it in the hall. water, then faster or time will be short for impregnation? And most importantly, if not vice versa, pour boiling juice into a saucepan with cherries? (Three times) What would not stir up the berries by re-pouring them? And then (when mixing) it is not necessary to bring to a boil?

[Palych]

Palych, Igor, or cook like Tanya-Admin, she always writes recipes very carefully, or "be lazy" like me, I also described the process quite accurately. And usually the syrup is boiled after cooling completely, the cooling time depends on the volume.
Hello from Innusi-Krosh, and from Qween, and Tatiana-Admin loves to cook with a long infusion, and I also like this non-intricate way of cooking any jam Carrot-citrus jam. Thick and stringy.
We go to each other "on a visit" - we collect what we like in our handful

[Irsha]

Irsha, fell asleep an hour ago with sugar, I'll try. I do not understand the procedure for extracting cherries cooled in syrup and then, after boiling the syrup (well, even after only 5-10 minutes), throw it back into the same syrup. What's the point? And at the last stage, couldn't you, like the puffy ones, dissolve cocoa like chocolate in one bowl without overflowing?

[Palych]

Palych, Igor, take the berry out of the syrup before boiling it = think so that the berry boils less? For a delicate berry, it is good that it does not lose color. I think so. Tanya-Admin would say better about this method. I only took out the plum for the first time when I marinated it according to the Qween recipe, but I didn't do that anymore, I leave the berry-fruits-vegetables in the syrup. So see for yourself - whichever is more convenient for you.
As for cocoa - it is better to stir it in syrup without berries, so as not to damage them, and the cocoa powder is heavy and does not stir immediately. Bring the cocoa to a boil, it should be boiled with the berry.

And chocolate cannot be boiled, depending on the variety, it will go either in grains or in flakes, so the chocolate + at the end, when the jam is completely ready, I + chocolate is already in the switched off jam.
The jam will be tasty anyway. Do not want to stir cocoa, + one chocolate - the truth will be even tastier, a little more expensive.

8. At the last, fifth immersion, gently transfer the cherries to a bowl of syrup, add portions of cocoa, grated bitter chocolate, stirring gently, and simmer over low heat.

Well, cocoa and chocolate are all together and Boil.

[Palych]

Palych, Igor, try it. I also boiled it for the first time, but the chocolate went flakes. And yours may not. Once you cook for the first time, it is better to follow the recipe, and then you will figure it out. as you taste better.
Tanya writes her experience, I am mine. Try this and that - you will also have your own.

And when the cherry is sprinkled with sugar on top, it often gets in the way of what would let juice? And how to determine when to boil? Until all the sugar melts?

[Palych]

Palych, IgorIt is more convenient to sprinkle cherries with sugar in layers, then you will hardly have to mix. In general, the cherry quickly gives out juice, and you can stir the berry without fear, and yes - it is better to start boiling when the sugar dissolves, the berry will thicken and be less injured during further cooking.

[Irsha]

Irsha, I was later put before the fact, in a bowl there was a baked cherry and I weighed it all (1234), so that I knew how much to take a sacher. Exactly half and poured. A 3-liter saucepan with a thick double bottom (stainless), a glass lid with a hole (I do not use it), so that it would not interfere with put in the oven ajar. I think at 10-11 pm I will boil and back until morning.

I think at 10-11 pm I will boil and back until morning.

You have a little cherry, you can boil it in the morning and at lunchtime, then again in the evening, and a couple more times, as Tanya advises.