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Author Notes: This is a jam, of Polish origin and the recipe was given to me by Renate's mom. It's different, very tasty and although I tend not to eat plain with butter and bread, I use it in many sweets as it fits amazingly. Going to follow recipe that will use the jam so would be good to get cherries on time! Into consideration that gets better with sweet cherries. —mookies
Makes approximately 600 ml jam
pounds (1 Kg) sweet cherries, pitted
- Place the cherries in a saucepan with a thick base and add sugar. Bring to a boil, lower the heat medium to low and let boil without lid for about 2 hours. Stir occasionally to prevent sticking. Let aside to cool and the next day boil again for about 2 hours. All liquids must pulverize and jam will be very thick.
- Dissolve cocoa and brandy in 1/4 cup of water and pour into the jam, stir and boil for a while until most of liquids evaporates. It can be done in a day but the traditional way and the best flavor achieved by assigning cooking in 2 days. Store in sterilized jars.