Chocolate Cherry Jam Recipes

OVER-THE-TOP CHERRY JAM

Steps:

• In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

BC CHERRY JAM

Steps:

• Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

CHOCOLATE CHERRY JAM

Steps:

• 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.

CHERRY, CHOCOLATE AND PECAN SCONES WITH STRAWBERRY JAM

Steps:

• Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
• In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Set aside. In a medium bowl, combine the sour cream with the egg. Mix in the cherries, chocolate chips, pecans and golden raisins. Set aside.
• Use a grater with large holes to grate the butter over the dry ingredients. Alternatively, cut the butter into small cubes. Lightly work the butter into the flour with your fingers until it looks like small peas. Gently work the sour cream mixture into the flour mixture. Using your hands, gather the ingredients together from the bottom of the bowl. Wash your hands, then turn out the dough onto a lightly floured surface, then gather the dough together. Take care not to overwork the dough!
• Gently press the dough into a loose 1-inch-thick circle, about 5 inches in diameter. Use a knife to cut the circle into 6 equal wedges (like slices from a pie). Place the wedges spaced out on a nonstick or parchment-lined baking sheet and sprinkle with sugar.
• Bake the scones until golden brown, 15 to 18 minutes. Allow them to cool a few minutes before serving with the Strawberry Jam.
• In a large bowl, stir together the strawberries with the sugar and vanilla to evenly coat. Allow the mixture to macerate, or sit, for about 15 minutes until the berries are "weepy"-softened and letting off liquid.
• Transfer about three-quarters of the strawberries and some of the liquid at the bottom of the bowl to a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the fruit starts to break down, 5 to 8 minutes. Remove the saucepan from the heat and stir back into the bowl of uncooked strawberries. Stir in the balsamic vinegar. Serve warm or let cool, then cover and store in the refrigerator for about a week.

CHERRY JAM DEVIL'S FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly spray two 9-inch-round cake pans with non-stick cooking spray and dust with cocoa powder.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the butter, granulated sugar, brown sugar and oil in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes.
• Meanwhile, whisk together the hot coffee, 3/4 cup cocoa powder and vanilla in a medium bowl until smooth.
• Add the eggs to butter mixture one at a time, mixing well and scraping down the bowl between each addition. Beat in the coffee mixture until well combined. Add half of the flour mixture and beat just until combined, then beat in the sour cream followed by the remaining flour mixture. Scrape down the bowl and beat 1 minute more.
• Divide the batter between the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to racks. When the cakes are cool enough to handle, turn them out onto the racks to cool completely before frosting.
• To assemble the cake, place one cake layer onto a serving platter or cake stand. Trim the top with a long serrated knife to make it level, if needed. Spread half of the Cherry Jam Filling on top in an even layer. Top with the other cake layer and frost the entire cake with chocolate frosting. Spread the remaining Cherry Jam Filling on top of the cake.
• Stir together 2 tablespoons water with the cornstarch in a small bowl until the cornstarch dissolves. Combine the cherries, sugar, remaining 6 tablespoons water and the lemon juice in a medium pot over medium heat and simmer for 2 minutes. Stir in the cornstarch mixture and continue to simmer, stirring occasionally, until the mixture has thickened and looks clear and shiny, about 5 minutes. Cool to room temperature and then refrigerate, covered, until cold, about 1 hour.

CHERRY-CHOCOLATE LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
• Whisk flour, salt, baking powder, and baking soda together in a bowl.
• Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
• Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
• Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
• Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
• While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
• Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.