Step-by-step recipe for chocolate-covered cherry jam with cocoa and cognac for the winter
Chocolate-covered cherry jam is not only a delicacy for children and adults, but also a source of nutrients and vitamins. When using the product, the body receives a dose of potassium, iodine, magnesium, iron.
A little about the recipe
Cherry jam has a bright taste and unique aroma, and if you add cocoa or chocolate to it, you get a dessert that even children will enjoy. The product is boiled until a droplet of syrup spreads.
To prepare thick chocolate-covered cherries, gelatin is added. The syrup hardens and resembles jelly. Jam can be made from pitted fruits or by removing them first. The product will have slight taste differences.
Required ingredients
For cooking, take a ripe berry, well washed, cleaned of insect larvae. To do this, the fruits are kept in salted water for half an hour.
Ingredients:
- cherry - 1 kg;
- sugar - 600 gr.;
- black chocolate - bar;
- cocoa powder - 1-2 tablespoons.
It is allowed to season chocolate-covered cherries with cognac. For a kilogram of berries, 50 grams of the drink are taken. The jam will acquire a pleasant caramel taste. The alcohol contained in cognac evaporates during the brewing process, and the product becomes safe for consumption.
Product Requirements
Any variety is used to make cherry jam, but it is better to take berries of a late harvest, darker and sweeter in taste. They contain more vitamins and fiber.
Collecting cherries in your own garden is necessary with stalks. It is important to pay attention to this when buying it. The fruit stem allows you to preserve vitamins and stops the fermentation and decay process in cherries.
Preparing containers at the beginning of the process
For long-term storage of canned food, containers are heat treated.
Processing options:
- Hot steam.
A container is placed on the neck of a boiling kettle and treated with hot steam for several minutes.
- Microwave oven.
A small amount of water is poured into the jars, placed in a microwave oven, the device is turned on at full power until the liquid boils. Keep until the water has completely evaporated.
- In the oven.
Banks are placed on a tray upside down, kept in an oven at a temperature of 150 degrees for a quarter of an hour.
- Using a double boiler.
The glass container is installed with the neck down, and the brewing mode is activated. The duration of the procedure is 10 minutes.
How to make thick cherry chocolate jam for the winter?
Initially, the berries are well washed with running water, the stalks are removed and cleaned of possible insect larvae.
Cooking sequence:
- Put the peeled berries in an enamel bowl, cover with sugar. Let it brew for 1-2 hours.
- Put a bowl with fruits in sugar on a low heat, bring to a boil. Remove foam and cook for half an hour.
- Warm up slightly 50 grams of cognac, mix with a tablespoon of cocoa.
- Add 100 grams of dark chocolate to warm boiled jam and slowly pour in the cognac-cocoa solution.
- Cook for another 10 minutes.
For the thickness of the syrup, 4-5 minutes before removing, gelatin, previously diluted in water, is added to the jam - 25 grams.
Boiling jam is poured into jars. The container is closed with lids and placed upside down. Leave to cool completely.
Further storage of workpieces
The shelf life of cherries in chocolate, harvested for the winter, depends on the method of preparation:
- Pitted jam should not be consumed 7-12 months after preparation.
- Pitted cherries are stored for one and a half to two years.
- The berry, heat treatment of which was carried out for no more than 5 minutes, remains edible for six months.
You cannot keep an uncorked jar of jam warm. It should be consumed within 1-2 weeks.
Jars with a treat in winter are stored in a cool room with dry air and an average temperature of at least 15 degrees.
