Best Chocolate Cherry Jam

• Fill the water bath canner with water (to give the jars water 1 inch above the jars. Start heating the water while you process the cherries.
• Wash the cherries.
• Remove the stems, pits and cut the cherries into small pieces (rough chop).
• Place the cherries and lemon juice and pectin into the Dutch oven.
• Stir to blend the pectin and lemon juice evenly through the cherries.
• While the cherries comes up to temp, mix the cocoa and sugar into a bowl. This will make it easier when it’s time to add and the cocoa will mix in to the cherries easier.
• Bring the mix to a boil over medium heat. Stir to keep the mix from burning.
• Add the sugar/cocoa mix and stir until the sugar melts.
• Bring to a rolling boil, stirring to keep from boiling.
• Stir the mix for a minute while it boils (rolling boil is a boil you cannot stir down). Stir. Stir. Stir.
• After a minute of hard boiling (and constant stirring), remove from heat.
• If there is a foam on top, you can remove before ladling into jars.
• Place the funnel on the jar and with the ladle, fill the jars, leaving 1/4″ head space from the top.
• Clean the top of the jar with a clean wet towel.
• Place a seal on the jar and flinger tighten.
• Place the jars in hot water in the water bath canner.
• Repeat filling each jar and placing into the water bath canner, water should be 1″ over top of jars.
• Bring the water bath canner water to a boil and water bath jars for 10 minutes.
• After the time is up, turn off the heat and allow the jars to sit for 5 minutes.
• Remove the jars and place on a towel.
• Cover the jars and allow them to cool for 12 hours.
• Check to ensure they have sealed. Label and date the jars.

Notes