Prep Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 65 minutes
Yield: 3; 8-ounce jars
½ cup unsweetened cocoa powder, sifted
1 package (1.74 ounce) regular powdered fruit pectin
5 cups Bing cherries (fresh or frozen), washed
¼ cup lemon juice
6 ¾ cups granulated sugar
In a medium glass bowl, mix cocoa powder and pectin until evenly blended. Set aside.
Place crushed cherries and lemon juice in a large heavy bottomed 5-quart sauce pan. Whisk in pectin mixture until dissolved. Bring to a boil over medium heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute,scrapping sides and stirring. Remove from heat and skim off foam.
Blend in blender or with stick blender for smooth texture if desired.
Do the jam spoon test!
Pour a little down the back of a frozen spoon. Run your finger through it. It should make a path that stays open. If not, boil a few more minutes and test again. Your jam is done when the jam coats the back of the spoon according to the spoon test!
Serve immediately hot as an ice cream syrup or use as a jam for the best PB & J, or can according to Retro Rad Home Canning Instructions.
Refrigerate after opening. Unopened jam will last for up to 6 months.