We just made this amazing Chocolate Cherry Conserve for our Jam class and I wanted to share it. We adapted it from the Ball home canning website. The flavor additions are indeed a stroke of genius.
Black Forest Macaroon Conserve
Makes 7 cups
4 cups sugar
1/3 cup bakers cocoa (high quality is important)
3 lb coursly chopped pitted frozen dark sweet cherries
1/4 cup lemon juice
2 3 oz pouches of Ball Liquid fruit pectin
1/3 cup unsweetened macaroon coconut
1/8 tsp Bavarian Cream LorAnn flavored oil
1/8 tsp Amaretto LorAnn flavored oil
1 tsp LorAnn Vanilla Bean paste
7 (8oz ) half pint canning jars
Directions:
Prepare boiling water canner. Heat and sterilize jars. Simmer lids in hot water 5-10 minutes, do not boil.
2) Combine the sugar and cocoa powder in a medium bowl. Set aside. Combine cherries, lemon juice, and cocoa mixture in a large 2 quart saucepan. Bring to a full boil that cannot be stirred down, stirring constantly. Stir in the pectin flavoring oils and vanilla paste. Boil hard for 1 minute stirring constantly. Remove from heat and add coconut. Stir well. Remove foam if necessary.
3) Ladle hot conserve into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim with a clean cloth. Center hot lid on jar. Apply band and adjust until it is fingertip tight.
4) Process in a boiling water canner for 10 minutes at sea level (adjust for altitude). Remove jars and place on a clean kitchen towel. Allow to cool undisturbed at least 12 hours. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
There you go.
Black Forest Macaroon Conserve
Makes 7 cups
4 cups sugar
1/3 cup bakers cocoa (high quality is important)
3 lb coursly chopped pitted frozen dark sweet cherries
1/4 cup lemon juice
2 3 oz pouches of Ball Liquid fruit pectin
1/3 cup unsweetened macaroon coconut
1/8 tsp Bavarian Cream LorAnn flavored oil
1/8 tsp Amaretto LorAnn flavored oil
1 tsp LorAnn Vanilla Bean paste
7 (8oz ) half pint canning jars
Directions:
Prepare boiling water canner. Heat and sterilize jars. Simmer lids in hot water 5-10 minutes, do not boil.
2) Combine the sugar and cocoa powder in a medium bowl. Set aside. Combine cherries, lemon juice, and cocoa mixture in a large 2 quart saucepan. Bring to a full boil that cannot be stirred down, stirring constantly. Stir in the pectin flavoring oils and vanilla paste. Boil hard for 1 minute stirring constantly. Remove from heat and add coconut. Stir well. Remove foam if necessary.
3) Ladle hot conserve into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim with a clean cloth. Center hot lid on jar. Apply band and adjust until it is fingertip tight.
4) Process in a boiling water canner for 10 minutes at sea level (adjust for altitude). Remove jars and place on a clean kitchen towel. Allow to cool undisturbed at least 12 hours. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
There you go.
1 comment:
Chocolate love in a bottle. That's all I have to say about that. This makes great jam AND a great ice cream topping! Toast has never tasted so good!
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