Black Forest Jam

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

4 thoughts on “Black Forest Jam

  1. We rescue fruit that grows in abundance in our urban neighbourhoods in Edmonton, Alberta. As we have a short growing season, I juice a lot of the fruits for winter creations. Thus I have an abundance of sour cherry juice and wanted to make a Black Forest flavoured jelly. I wondered about how the chocolate would survive the boiling process so had considered using Creme de Cacao at the end for the flavour and to keep the jelly light and clear. With your recipe, this opens some possibilites for my experiments so thank you for posting. It also reminds me that we should dry some of our abundant cherries (although we need to get a reliable pitter.)

    • Carol: Is it Evans cherries that you grow there? I am jealous of you having an abundance of sour cherry juice.. lol. I use Nanking juice as a base for my Bubblegum Jelly. It tastes good and provides a really nice colour. The chocolate jams are tricky in that it’s easy to overcook them and get a really hard product. Still tastes good but hard to get out of the jar. Anyway, I’ll be interested to hear how your Black Forest Jelly turns out if you’d care to share when you make it.

      Jam Goddess (aka Irene)

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