Chocolate Cherry Preserves

• Vegan
• Gluten free

• Produce

  • 750 g Sweet cherries, pitted

• Condiments

  • 4 tbsp Lemon juice

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1/8 tsp Cayenne pepper
  • 1/4 tsp Cinnamon
  • 30 g Cocoa powder
  • 2 1/2 tsp Pomona's pectin, powder
  • 250 g White sugar

• Liquids

  • 3 tsp Calcium water
  • 125 ml Water

Found on healthycanning.com

Description

Ingredients

• 250 g white sugar (1 cup / 8 oz)
• 2½ teaspoons Pomona’s pectin powder
• 750 g of pitted sweet cherries (4 cups / 1½ lbs)
• 30 g sifted cocoa powder (1/3 cup / 1 oz)
• 125 ml water (1/2 cup / 4 oz )
• 3 teaspoons calcium water
• 4 tablespoons lemon juice
• ¼ teaspoon almond extract (optional)
• ¼ teaspoon cinnamon
• 1∕8 teaspoon cayenne pepper
• 750 g of pitted sweet cherries (4 cups / 1½ lbs)
• 30 g sifted cocoa powder (1/3 cup / 1 oz)
• 125 ml water (1/2 cup / 4 oz )
• 3 teaspoons calcium water
• ¼ teaspoon almond extract (optional)
• ¼ teaspoon cinnamon
• 1∕8 teaspoon cayenne pepper
• 4 tablespoons lemon juice
• 2½ teaspoons Pomona’s pectin powder
• 2 teaspoons liquid stevia

Directions

• Mix together the sugar and the pomona, set aside.
• Prep the cherries: remove stems, cut in half, remove and discard pits.
• Put in pot.
• Add to the pot the cocoa, the water, the calcium water, the lemon juice, the almond extract (optional), the cinnamon and the cayenne pepper. Mix, put on stove and bring to a boil then lower to a simmer and let simmer for 5 minutes.
• After the 5 minutes of cooking is up, add the sugar and pectin mixture a dollop at a time to the pot mixture, stirring all the while.
• When the sugar mixture is all in, let the mixture cook for 1 more minute.
• Remove from heat.
• Ladle into quarter-litre (1/2 US pint / 8 oz) jars.
• Leave 1 cm (1/4 inch) headspace.
• Debubble, then adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process for 10 minutes; increase time as needed for your altitude.
• Prep the cherries: remove stems, cut in half, remove and discard pits.
• Put in pot.
• Add to the pot the cocoa, the water, the calcium water, the almond extract (optional), the cinnamon and the cayenne pepper. Mix, put on stove and bring to a boil then lower to a simmer and let simmer for 5 minutes.
• Meanwhile put the lemon juice in a small bowl. Add to it the pectin powder all at once, mix, set aside.
• After the 5 minutes of cooking is up, add the pectin mixture a dollop at a time to the pot mixture, stirring all the while.
• When the pectin mixture is all in, let the mixture cook for 1 more minute.
• Remove from heat.
• Stir in the liquid stevia.
• Taste, and see if you want any more sweetener in it; if so, add maybe ¼ teaspoon of liquid stevia at a time until its right for your taste..
• Ladle into ¼ litre (1/2 US pint / 8 oz) jars.
• Leave 1 cm ( ½ inch) headspace.
• Debubble, then top up to ½ cm (1/4 inch) headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process for 10 minutes; increase time as needed for your altitude.

Nutrition