This jam is perfect in every way. You can eat it with a spoon with tea, make a lot of delicious desserts from it - from jelly and mousses to ice cream and open cakes.
To change the taste, cognac or liquor, cocoa, and coffee are often added to it. But this dessert is better for children not to offer.
The syrup is ideal for impregnating chocolate biscuit or regular cakes. You can also add syrup to coffee - a very interesting drink comes out, especially if the dessert is cooked with cognac.
Time for preparing - 4 hours
Servings Per Container - 2
100 kcal:
B - 0.51
F - 0.11
U - 34.66
Kcal - 178.06
Ingredients for Making Jam
- Seedless cherries - 1 kg
- Chocolate - 1 bar (100 g)
- Sugar - 500 g
- Yellowfix - 1 pack
Making Chocolate Jam
Wash ripe cherry berries. We tear off the ponytails and clear the seeds.
Pour the norm of sugar and set in a warm place for 2-3 hours to isolate the juice.
The berry has allocated a lot of juice and you can continue cooking jam.
Add the jellyfix and put the enameled pan with berries on a big fire, bring to a boil.
Reduce the fire and cook for 10 minutes. Even before boiling, white foam will appear on the surface of the jam. We collect it throughout the cooking time. The better you take this step, the more chances the jam has for a long time and to be well stored at room temperature.
We break chocolate into slices, you can use any kind of chocolate candy, but certainly delicious.
Turn off the gas and pour the chocolate. Stir until it is completely dissolved.
In pre-prepared sterile and dry jars, lay the jam to the top, under the very lid.
Roll up or close with dry lids.
Turn the jars over and cool. The dessert is ready. Use as topping for ice cream, the top layer for any pie, very well suited for cottage cheese and any tender dough.
It’s easy to make dessert from jam - add it to yogurt, beat and cool well in the freezer - and homemade soft ice cream is ready.
Cooking Tips:
The jellyfix can be replaced with gelatin, only you need to choose the one that can be cooked (read the instructions carefully).
A treat will be more useful if it is gelled with agar-agar (a natural thickener from seaweed).
