These chocolate cherry preserves are absolutely delicious and the best part is that they contain considerably less sugar than anything naturally sweetened that you can purchase in-store! My family loves these preserves in sweet rolls, as a yogurt mix-in, and as an ice cream topping!
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Supplies to Make Chocolate Cherry Preserves
If you have read my post about my favorite canning supplies, then you already know I’m going to mention my Cherry Pitter. If you make these chocolate cherry preserves, you will be so happy you purchased it! It pits 6 cherries at a time!
You also need Pomona’s Universal Pectin for this recipe, which is formulated specifically for low- or no-sugar canning recipes. Since I use Pomona’s quite often, I purchase the pectin powder in bulk. You can find it here.
I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!
Recipe Video
How To Make Low Sugar Chocolate Cherry Preserves
Original recipe can be found here: https://pomonapectin.com/chocolate-cherry-preserves/
Instructions
- First, pit and halve 2.5 pounds of fresh, sweet cherries.
- Add cherry halves to a large pot. Add 1/2 cup water and sift in 1/3 cup cocoa powder.
- Heat cherry cocoa mix to a boil. Then, reduce to simmer for 5 minutes.
- Keep 4 cups of cherry mixture in large pot, and reserve any extra for another use.
- Add 1/4 teaspoon ground cinnamon, 1/8 teaspoon of cayenne pepper (optional), 1/4 cup lemon juice, and 3 teaspoons calcium water to cherry cocoa mixture and bring back up to a boil.
- While waiting for mixture to come to a boil, combine 1 1/4 cups sugar and 2 1/2 teaspoons Pomona’s Pectin powder and mix well.
- Once mixture comes to a boil, add the sugar mixture slowly. Stir 1-2 minutes and remove from heat once the mixture comes up to a boil.
- Store jam in refrigerator or continue with canning instructions.
- Fill clean, warm jars with jam mixture, making sure to leave 1/4-inch headspace.
- Debubble and double-check headspace. Add more mixture, if needed.
- Clean jar rim off to ensure no jam is on it.
- Put a clean lid on and screw on band until fingertip tight.
- Put in water bath canner.
- Fill remaining jars until mixture is gone. About 4-5 half-pint jars.
- Water bath process for 10 minutes, adjusting for altitude.
- Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
- Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
- Wash jars and store without bands on.