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Black Forest Jam

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  • Black Forest Jam

    Black Forest Jam:
    Yields about 7 half pints.

    4 c.sugar
    1/3 c.sifted cocoa powder
    3&1/2 c.cherries,pitted & chopped(about 3lbs.fresh or frozen)
    2 T.bottled lemon juice
    2(3oz.)pouches Ball RealFruit liquid pectin
    1/3 c.unsweetened flaked coconut
    1/2 tsp.natural cherry flavored LorAnn oil
    1/4 tsp.natural rum flavored LorAnn oil

    Prepare a water bath canner,as well as the jars & lids in simmering water(Dont boil.)Have the bands on hand as well.

    In a bowl,mix the sugar & cocoa powder.In a large saucepan,mix the cherries,lemon juice & sugar/cocoa blend.Bring the mixture to a rolling boil.Add in the pectin & boil 1 minute longer,stirring well.Remove the pan from the heat & add the remaining ingredients.Remove any foam from the jam that has accumulated.

    Carefully pour the hot jam into the hot jars,allowing 1/4" headspace.Make sure that there are no air bubbles.Wipe the rims & threads w/a cloth.Place the hot lids & bands on,tighten them.Carefully place the jars in a hot water bath canner & process for 10 minutes.Carefully remove the hot jars,place on a towel & let cool completely.Check for a seal after 24 hours.