Prep 30 mins
Cook 1 hr 30 mins
I've been experimenting with chimerical jam recipes to try to create a working Black Forest jam. This is the closest I've come to what I want - let me know what you think!
- 6 cups prepared fruit (black cherries)
- 3 unsweetened chocolate squares
- 4 cups granulated sugar
- 1 (8 ounce) box Sure-Jell
- 1⁄2 teaspoon margarine or 1⁄2 teaspoon butter
- Pit the cherries if necessary, then chop them up. Crush the remains thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids; they all were part of the original fresh berry. Measure 6 cups of crushed fruit into 6- or 8-quart heavy saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.
- Measure sugar into separate bowl. Mix 1/4 cup sugar from measured amount with pectin in small bowl. Stir pectin-sugar mixture into fruit in saucepan. Add butter. Bring quickly to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim foam and ladle into pint or half-pint jars, leaving 1/4 inch headspace and process 10 minutes in boiling water canner.
I made this jam last year. I liked it, not enough cherry flavor for me. I didn't really like the texture at first, then I found a great use for the jam. Ice cream topping, delicious! Everybody else loved it. We ended up selling it at my moms job. Thanx, will make again.
This recipe is impossible to make as written. First, there's no such thing as an 8 ounce box of pectin, an average box of Sure Jell is 1.78 ounces or something similar. Secondly, no mention is ever made of when to add the remaining sugar. The 1/4 cup is mixed with the pectin and added, I'm only assuming that the remaining sugar is added after the mixture comes to a boil, and then returned to a boil and boiled for a minute, as is normal with SureJell and other commercial pectins.
Very nice flavour, but very runny. It's more of a sauce than a jam. It makes a good ice cream or pancake topping!