How to make chocolate-covered cherry jam

[Irsha]

Irsha, you put it in 3 times less cocoa, and 1/3 less chocolate? And not 5 times boiled, but 3? I really can't coffee, chocolate, what a min. reasonable proportion?

Can such a twist be stored in the pantry?

[Piano]

what min. reasonable proportion?

a third of a pack of cocoa and 1 chocolate will be quite enough for your weight of cherries, so that you do not deviate from the recipe in terms of the composition of the products and get an idea of ​​the taste, and so - see for yourself what you can eat and what you can't, cherry jam and by itself




Piano, Elena, if the chocolate is not boiled, it is better in the cold.
But you can always open a jar of cherry or plum jam at any time of the year, pour syrup + cocoa and chocolate = warm up and + jam

[Irsha]

Irsha, so I will. My varenko has already become liquid, from below (mixed) there is still some sand. I'm on for a minute. heating el. ovens, why should it be there! In the heat, anyway, the sugar will dissolve faster and the cherry will let the juice out. Yes??
So for seaming (storage in an apartment, under the bed) - won't it work? Sugar is not enough? Or does chocolate + cocoa "interfere"?

[Palych]

Palych, Igor, uncooked chocolate interferes, the rest is brought to a boil.
In the fall, I cook a lot of plums with Kroshi's chocolate, hot jars for spinning, but I keep them in the refrigerator, in the winter on the balcony, in the cold.

if the chocolate is not boiled, it is better in the cold.
But you can always open a jar of cherry or plum jam at any time of the year, pour syrup + cocoa and chocolate = warm up and + jam

Genius!

I would not have thought of it, I would have cooked it according to the recipe and worried that I was storing it wrong.

[Piano]

Piano, so you can open a can of old jam and "upgrade" "chocolate-co-diode")

Can. But my family didn't skimp and ate those 2 buckets of jam last year. We'll have to cook a new one))

Damn ... that's a stupid blonde! (I'm talking about myself, if that) So, I made plum-chocolate jam, but I didn't even think about such a combination as cherry + chocolate!
I will definitely cook!
By the way ... my grandma told me a long time ago that ... you must add water to cherry jam! For 1 lb (400 g) 100 g water. And .. yes, the cherries, of course, take out each time after cooling them in syrup. Boil the syrup WITHOUT cherries! About five minutes ... The last time to cook "it feels like" Well, so grandma said. I usually cook no more than 20 minutes. Over low heat cherries with syrup

[Radushka]

Radushka, and for the second time I boil over "Irshanski" without getting it. So can you pour boiling syrup into cooled cherries, and not vice versa ?! I can gently drain the liquid (as much as possible) into a small saucepan, boil and ... pour it back. I don't want to injure the berries. And I stir so ooorooozhno during boiling for 10 minutes.

[Palych]

Palych, Igor, yes, of course you can. And I do that sometimes. In this case, from a change of place ... the result does not change

[Radushka]

Radushka, and after connecting, then it is necessary to bring everything to a boil and how much to boil? Or just pour boiling water and that's it? And what is the point of boiling "naked" syrup for 5 minutes?

[Palych]

Palych, Igor, The point of boiling the "naked" syrup is to boil it to a certain degree of consistency. Well, I add water. Like others, I don't know

What is the point of boiling the "naked" syrup for 5 minutes?

For boiling and removing excess moisture.
So is currant jelly: the juice with the pulp is boiled
20-25 minutes without sugar, the volume is reduced, then sugar is introduced and the jelly will be thick like marmalade.

[Radushka]

Radushka, my syrup is viscous, I didn't add water. It can be used for small and less juicy berries where there is little juice.

[Piano]

Piano, Elena,
I get whole berries at all. By the way, I cook apricots in the same way (the stone is removed with a pencil). Then WHOLE apricots float in a jar in thick syrup. Sometimes, for fun, I insert apricot kernels inside, pre-soaked in sweet syrup of low concentration. And I cook already with the "filling"
Only kernels should be without bitterness. there are few such varieties, but there are

It happened! The first thing in my life is varenko)
With 1234 g of peeled cherries and 617 g of sugar, 70 g of cocoa powder and 100 g of ordinary sweet black jackaladka, with 5 boiling cycles with an interval of 6 hours as much as one and a half half-liter cans)

[Palych]

Palych, Igor, with a start!

[Radushka]

Radushka, even I thought there would be more ... cans lathered 15 pieces)) and for the 5th time this syrup became like honey in density, barely drained 300 grams (I had to heat it a little) so that there was something to dissolve the cocoa. And then it became like dough. First pancake.
I think it would be enough 3 times. And after mixing, only bring to a boil, and not cook / boil for 10 minutes. Or initially, as advised above to add water, grandmother is right.

grandma is right

Well, I've been using her advice all my life. They never let me down.

Or initially, as above, I advised adding water

then it is easier not to bother with the evaporation of excess liquid from the syrup with water, and at the end of cooking the jam - without adding water + cocoa boiled in water = combine it with hot jam and + chocolate.

And to be honest, adding cocoa to the jam does not improve the taste = tastier and more convenient + chocolate. And there are no problems with mixing and stirring the powder into the syrup, and the taste with chocolate is exactly chocolate.
I only once cooked jam with cocoa = so and so normal, but you need more sugar, with chocolate it is easier - the more it is in the jam, the tastier

I have a viscous syrup

5 boils - I've shown in his recipe - the longer you boil, the thicker the syrup.
It is just to thicken the syrup that it is convenient to use cocoa powder - and do not cook the jam for a long time = 3 boils are enough, and you do not need to add water.

Yes, and the thickness of the syrup and the amount of sugar depend on the juiciness of the cherries.