Black Forest Jam
THERMOMIX
32 mins
PREPARATION
8 mins
TOTAL
40 mins
Portions / Servings: 3 x 250 g
INGREDIENTS
- 150 g dark chocolate pistoles 70 or 72%
- 600 g frozen thawed cherries
- 50 g fresh or thawed cranberries
- 400 g of sugar
- 50 g of lemon juice about 1 lemon
- 30 to 50 g of Kirsh to taste
INSTRUCTIONS
-
Put chocolate in mixing bowl. Pulverize 10 sec / speed 10. Reserve.
-
Put cherries and cranberries in the mixing bowl without washing them, and add sugar and lemon juice. Blend 5 sec / speed 5 then cook 30 min / 120° / reverse/ speed 1 without the measuring cup to let evaporate but with the splash guard cover over it to avoid projections.
-
At the tone, add the reserved chocolate and the Kirsh into the mixing bowl. Mix 10 sec /reverse/speed 2 and put in jars.
NOTES
- Can be kept in the fridge for 2 months when unopened and 3 weeks when opened.
- Use: To give a festive taste to morning toasts; on waffles or pancakes; to garnish two white cakes; to cover a chocolate cake; to put between two cookies or two shells of macaroons; to garnish a chocolate sponge cake and make a rolled log, etc.