It’s that time of year when one’s thoughts turn to decadent things to eat. For me, decadence generally involves chocolate of some kind. And this leads to thoughts of chocolate jams such as raspberry chocolate, orange chocolate and blueberry chocolate. In winter, I like to use dried sour cherries which are good alone but are also very nice soaked in Kirsch. If you add chocolate, you have Black Forest Jam. And what might this
be good with you ask? I kept a jar in the fridge last winter and every once in a while, I’d go get a spoonful. I can truthfully report that this jam is
delicious when one is eating it bathed in the light of the open refrigerator. It can also be served on croissants, sandwiched between cookies, and drizzled over ice cream, or stirred into hot milk for an interesting hot chocolate.
Black Forest Jam
1 cup sugar
½ cup water
½ cup Kirsch
1 tbsp lemon juice
¾ cup dried sour cherries
150 gm chocolate – at least 70% cocoa
Bring the sugar, lemon juice, water and kirsch to a boil and stir until the sugar is dissolved. Add the dried cherries and let them sit overnight or at least until the liquid is cooled down. When cool, put back on the heat
and add the chocolate broken into chunks. Cook over medium heat until the chocolate is melted and then cook for about 5 more minutes, stirring constantly. Take off heat. Place a small amount on a glass plate and put in the freezer for 2 minutes to test for consistency. If it’s too thin, put back on heat for 2 or 3 more minutes. If it’s too thick, pour a little Kirsch in it and reheat. I like it thick so I can spread it on bread – think of it as Nutella for grown-ups.
JamGoddess – December 2011