Ingredients:

  • 4 cups (500 g) Dark Cherries (fresh or frozen, pitted)
  • 3 cups (600 g) Granulated Sugar
  • 2 Tbsp (30 ml) Lemon Juice (freshly squeezed)
  • 2 Tbsp (30 g) High-Pectin Jam Sugar OR Powdered Pectin
  • 1 Tbsp (15 g) Unsweetened Cocoa Powder
  • 1 large Cinnamon Stick
  • 4 Whole Cloves
  • 1/4 cup (60 ml) Dark Rum or Brandy (e.g., Kirschwasser)
  • 1 tsp (5 ml) Vanilla Extract

Instructions:

  1. Sterilise Jars: Wash jars and lids thoroughly. Place jars in the oven at 275°F (135°C) for at least 15 minutes, or use the boiling water method for sterilisation. Keep jars hot until filling.
  2. Combine Ingredients (Initial Mix): In a heavy-bottomed saucepan, combine the cherries, sugar, cocoa powder, cinnamon stick, cloves, and lemon juice.
  3. Macerate: Let the mixture sit for 15-20 minutes to draw out the cherry juices.
  4. Dissolve Sugar: Place the saucepan over low heat. Stir gently and continuously until all the sugar has completely dissolved. Do not rush this step, as undissolved sugar can cause crystallisation later.
  5. Add Pectin: Once the sugar is fully dissolved, stir in the jam sugar or powdered pectin.
  6. Bring to a Rolling Boil: Increase the heat to high. Bring the mixture to a rapid, “rolling” boil that cannot be stirred down.
  7. Cook to Setting Point: Continue boiling rapidly, stirring frequently, until the temperature reaches 220°F (105°C). This is the required jellying point.
  8. Test the Set (The Frozen Plate Method): Remove the pan from the heat. Spoon a small amount of preserve onto a shallow plate chilled in the freezer. Return the plate to the freezer for 1 minute. Push the preserve with your finger; if it wrinkles, it has set. If not, boil for another 2 minutes and re-test.
  9. Finish the Flavour: Once set, remove the pan from the heat. Skim off any excess foam from the surface using a metal spoon. Remove the cinnamon stick and cloves.
  10. Add Alcohol and Vanilla: Stir in the dark rum/brandy and vanilla extract. Stir well to incorporate.
  11. Fill Jars: Carefully ladle the hot preserve into the hot, sterilised jars, leaving about 1/4 inch (6 mm) headspace.
  12. Seal and Process (Optional): Wipe the rims clean, secure the lids tightly. For long-term shelf stability, process the sealed jars in a boiling water bath for 10 minutes. Alternatively, allow to cool fully and refrigerate.