Chocolate Cherry Jam

"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!"
photo by a user photo by a user
Ready In:


  • 6 cups prepared fruit (black cherries)
  • 3 unsweetened chocolate squares
  • 4 cups granulated sugar
  • 1 (8 ounce) box Sure-Jell
  • 12 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.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Megan_Jeremy_2007
    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.
  2. annie1992_11300709
    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!
  4. Flourgirl51
    This has a good flavor but turned out to be quite runny. I prefer a thicker jam. I think it would make good topping for ice cream.
  5. Linda Lou 713
    This recipe was very easy to make. I have had many requests for this recipe after giving jars of the jam for Christmas gifts. I have also used it as a cake filling with most wonderful results. This one is a winner!


  1. karky
    This was very good, although I only had tart cherries, so I followed the recipe in the pectin box for tart cherry jam and used semisweet chocolate squares to compensate for using tart cherries instead of black cherries, which are sweet. My family wants me to make more already.


Stats: Male 5 ft. 9.5 inches Green eyes Dark brown hair 140 lb (this isn't what I'm supposed to put, is it...) Hmm... Well, Father Dominic's bread-baking books are my favorite, though I enjoy cooking thai (tom kha gai, chicken peanut curry, etc). I've had less time than normal to experiment in the kitchen recently, as I've recently entered my senior year in high school, and I'm sure that it will only decrease more when I get to college. However, I'll still put up what I can, and if I can get some jam recipes, I'll be sure to try them out. I'll try not to go through every recipe on the site and fix the grammar, but I'm sure I will (sorry in advance!).
View Full Profile

Find More Recipes