Chocolate Cherry Jam - #Choctoberfest

     What? Chocolate and Cherries in a jam?! Yes!!  My second luscious addition to this years #Choctoberfest. I am so there for this decadent pairing that will have you eating this jam directly out of the jar.  Use this not only to top toast but, dollop onto ice cream or cheesecake, or stir into morning yogurt smoothie for a real treat!
~Enjoy! Diane

Chocolate Cherry Jam

Ingredients:
6 cups Sweet Dark Cherries, pitted & coarsely chopped, fresh or frozen 
6 Tbs. Ball Classic Pectin
1/4 cup bottled Lemon Juice
6 cups Sugar
2/3 cup Unsweetened Cocoa

Yield: Approx 6 half pints

Directions:

1. Combine first 3 ingredients in a 4-qt. or larger stainless steel pot. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

2. Meanwhile, stir together sugar and cocoa until blended; add all at once to boiling cherry mixture. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
3. Ladle hot jam into a hot jar, leaving 1⁄4-inch head-space. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

4. Waterbath Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove to a draft free area to let jars cool.


Recipe by: "The All New Ball Book of Canning and Preserving"
Photos by: Diane Baker for Canning and Cooking at Home