Jam "Cherry in chocolate" with cognac

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Cherry jam in chocolate with cognac

Ingredients

cherry b / c 1 kg.
sugar 800 BC
cognac (brandy) 150 g
water 150 g
chocolate black 100 g
cocoa powder 50 g

Cooking method

  • Cherry jam in chocolate with cognacPour over the pitted cherries with cognac. Mix gently. Leave on for an hour or more. Stir occasionally.
    Cherry jam in chocolate with cognacBoil the syrup from sugar and water. As soon as it boils, pour the cherry over it. Leave to cool completely, preferably for a day.
  • Remove the cherries, boil the syrup and add the cherries again. Allow to cool completely.
  • Repeat the procedure 4-7 times. I usually fill 5 times, sometimes 6.
    Cherry jam in chocolate with cognacDo not drain the syrup for the last time. We put on fire and bring to a boil.
    Cherry jam in chocolate with cognacAdd the previously broken chocolate.
    Cherry jam in chocolate with cognacPour in cocoa powder.
    Cherry jam in chocolate with cognacCook, stirring occasionally, over low heat for 5-15 minutes. The time depends on what kind of jam consistency you would like to have.
    Cherry jam in chocolate with cognacPut the jam in sterile jars and roll up with sterile lids. Turn the banks over and wrap them up. Leave to cool completely.
  • Delicious wintering!

Note

I was not going to exhibit the jam recipe, because the site has this recipe
Cherry jam in chocolate with cognacHow to make chocolate-covered cherry jam
(Admin)

Although there are differences in cooking and composition. Spurred on Ira Lerelewhen asked for my recipe. I decided to share it with everyone.

The jam always turns out to be of different thicknesses. The density depends on the amount of the jam itself. The smaller the amount of starting products, the thicker the jam. The density will also depend on the width of the dishes in which you will cook it. But do not forget that the jam thickens very strongly after cooling thanks to chocolate and cocoa. The jam will become stringy. The taste will be similar to melted chocolate-covered cherry candies with a hint of cognac, although all the alcohol is evaporated. It is better to try the jam after a few months. Then it will become even tastier. Recommend!

VitaVM
ang-kay, Angela, wow, beauty. I took it to bookmarks. I will definitely cook this. Thanks for the recipe
Palych
They made one of these days ... according to the Admin recipe (if I'm not mistaken), but with the addition of just cognac at the first stage (intuitively, spontaneously I decided that it would be spicy)
ang-kay
VitaVM, Vita, I hope you like it)
Quote: Palych
intuitively, spontaneously I decided that it would be spicy)
Palych, Igor, correct intuitive solution)
Svetlenki
This is gastronomic ecstasy! Words are over
Palych
ang-kay, yeah ... what are you, spying on?))). It even seems to me that it's all in vain ... after the first boil, all the alcohol has evaporated.
ang-kay
Quote: Svetlenki
gastronomic
Svetik, Thank you. Agree.
Quote: Palych
what were you peeping at?
Nope. You are reading my thoughts. I've been making this jam for 5 years)))
Quote: Palych
after the first boil, all the alcohol evaporated.
It will evaporate anyway, but the note remains in the aftertaste. Everyone I treated draws attention to this.
NaNya
just today I heard about this jam from you, and now the recipe)) I would love to try it, but I think it's worth doing)))
ang-kay
Yeah, Nastya, do it. Hope you like it too)
NaNya
I'm sure I will like it)) The main thing is to have time to buy cherries) Thanks for the recipe
Palych
ang-kay, 5 years? What is your final consistency? I did it for the first time, but obviously something went wrong ((
ang-kay
Quote: NaNya
The main thing is to have time to buy cherries
They are already leaving. We must hurry.
Quote: Palych
What is your final consistency?
The photo shows.It happens thinner. Sometimes the first jar is watery, and by the end of the spill I can hardly pour the last one. But this is not reflected in the taste.
Lerele
ang-kay, and I did that long ago, how delicious it is !!!

But yours was tastier although I did it exactly according to the recipe. It turned out thinner for me, and for some reason sweeter, either the chocolate was very sweet, or the cherry is not sour.
Palych
ang-kay, clearly ... then I messed up. It turned out very thick, it was necessary to pick it out later, and also the teeth were removable (... I steamed it carefully with cocoa, it turned out like a "dough" syrup.
ang-kay
Quote: Lerele
and I did that long ago
You used to have cherries. I tore off the last one today.
Quote: Lerele
yours was tastier
Yours will stand and pick up.
Quote: Lerele
I got thinner
It depends on how many kilos you cook, as I understand it. When I cook from a kilogram, it is thicker, if more, then thinner.
Quote: Lerele
and for some reason sweeter
You have something to compare, you ate mine))) Sugar, cherries, and chocolate. You will pick it up for yourself later)
Quote: Palych
It turned out very thick, it was necessary to pick it out later,
They boiled it down hard. That's why I don't boil it, I just fill it. Density is easier to control.
Palych
ang-kay, otherwise ... until you fill the cones yourself ... After the "chocolate" cherry, I already made pickled cherries, the principle is the same (only + vinegar and spices) - it was poured for almost a week (in a bottle with a special lid-lid), but the result is excellent. The main thing is practice.
ang-kay
Yes, you need to feel everything)
Palych
I did it without water. Is it important? There is already a bucket of juice! While the seeds were knocked out, the moisture itself after washing the berries, cognacs, stood for an hour in the warmth and ... wouldn't 150ml of juice instead of water be something to drain and boil the syrup on it? Or for N2About your role?
ang-kay
Palych, Igor, I do as it is written. This is the first time I have not boiled cognac. It remains there, but I just pour it in syrup from water and sugar. I think we can drain. Make syrup with this liquid.
Ketsal
ang-kay, deliciously delicious, thank you! Daddy's moonshine on hawthorn and herbs outside the city with new colors. Lind put in the chocolate with chili. The spoon is frozen to a state. I will do more, I think I will slightly reduce the sugar.
Piano
Ketsal, daddy's moonshine instead of brandy ???

Will dad be upset?
Ketsal
Piano, dad drinks it half a stem every 2 weeks, he likes the process of insisting on snacks - either with hawthorn or with partitions made of nuts. In general, Angela will chase us away, but I like to cook jam with moonshine and spices in the oven. The recipe has been on the forum since 11 years, but is closed for comments. And daddy every fall bites that I again used up the moonshine
ang-kay
Ketsal, Olga, I'm glad I liked the jam)
Luna Nord
I'll try this recipe on Sunday too. I want something unusual, we do not eat ordinary jam.
ang-kay
Luna Nord, Ludmila, I hope that there will be this jam)
Jeanne44
Angela, thank you for another gastronomic miracle! I especially like to catch cherries from jam! Question: will the boiled food simply be stored in a city apartment or will it be removed in the refrigerator?
ang-kay
Jeanne44, Jeanne, not at all. I'm glad I liked the jam.
Quote: Jeanne44
Question: will the boiled food simply be stored in a city apartment or will it be removed in the refrigerator?
If under a metal lid, it is stored like any jam.
Jeanne44
Quote: ang-kay
If under a metal lid, it is stored like any jam.
OK thanks!
VitaVM
Angela, that's a THANKS !!! The jam turned out to be incomparable. Made 3 kilos of cherries. Mine began to walk around the basin from the moment of pouring cognac. Today I rolled it up and licked the basins.
Girls, cook! It's delicious!
ang-kay
Vita, to your health! This is really delicious. Everyone likes who has tried it. Here is still infused - in general it will be super.
zvezda
Angela, here I am you and what did you not say that the recipe is on the site ???
Tell me, how many comes out, approximately, from one bookmark?
ang-kay
Olya, and you ate the one that you brought?
I told you that there is a recipe. You need to be more careful)
It turns out 2 cans per kilogram and a bit)
zvezda
Quote: ang-kay
2 cans per kilogram and a bit)
And where is everything going on ???
Quote: ang-kay
you ate the one that you brought
HAPP ... I save I savor ...
ang-kay
Boil down) Take out the bone)
VitaVM
ang-kay, Angela, the jam is just incredibly tasty. Thank you very much again for the recipe!
ang-kay
Vita, great. I really like it too. Everyone who tried it is also happy)
VitaVM
Angela, my family and friends are also delighted. This year they also demand to close
ang-kay
Vita, you will have to close if the cherry is)

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