Black Forest Macaroon Jam Canning Recipe

12. November 2020

Our friend and guest blogger Chez LaRae created this decadent Black Forest Macaroon Jam recipe. This canning recipe will make a great holiday gift. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts.

Black Forest Cake is the quintessential holiday showpiece. Layers of chocolate cake soaked in kirsch, whipped cream icing, and beautiful sour cherries. This recipe recreates the flavors, adds sweet coconut, and preserves them in jars. Add pretty Christmas canning labels from CanningCrafts and you have the ideal holiday gifts for your family, friends, and other special people in your life.

 

Decorate your holiday jam jars with Custom Watercolor Christmas canning labels. These festive holiday labels are custom printed with your text. Dress up Black Forest Macaroon jam jars, Holly Jolly  jelly, Ho Ho Holiday salsa, or even baked goods boxes.

 

Note: This canning project uses liquid pectin. Powdered pectin cannot be substituted in this recipe.

Preservation method: Waterbath canning

Difficulty level: Easy to medium

Yield: About seven 8-oz jars

You will need clean jars and closures, a boiling-water canner, rack, jar lifter, canning funnel, and wooden skewer

 

Black Forest Macaroon Jam

Recipe adapted from “Ball Complete Book of Home Preserving” 2006.

PRINT THE RECIPE CARD

• 4 cups granulated sugar
• 1/3 cup cocoa powder
• 3 ½ cups (a little over 17 oz) frozen cherries (do not thaw as they are easier to chop when frozen)
• 3 tbsp lemon juice
• 2 pouches liquid pectin (Powdered pectin cannot be substituted in this recipe)
• ½ cup unsweetened flaked coconut
• 3 tbsp kirsch or other flavored cherry liqueur (optional)

 

Prepare canner, jars, and lids.

In a medium bowl, whisk to combine sugar and cocoa powder.

In a food processor, coarsely chop frozen cherries with blade attachment pulsing until the pieces are fairly small. Picture how the pieces will look in your final product – not too big, but not liquefied either. If you do not have a food processor, use a sharp knife and coarsely chop.

TIP: Snip tops off of pectin packets and place upright in a small cup next to the stove. I like to have my pectin at the ready as the next step moves quickly and you do not want to be fumbling, opening boxes, and looking for a knife while your jam is at a rolling boil.

 

In a large Dutch oven, combine cherries, lemon juice, and cocoa mixture.

Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for one minute.

Remove from heat and add coconut and optional liqueur. Mix well. Skim off foam.

 

Ladle hot jam into jars, leaving ¼” headspace. Remove air bubbles and readjust headspace if necessary. Wipe rims, center lids on jars and screw bands down until finger tight resistance is met.

Place jars into canner, ensuring that they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, and cool completely.

Wipe jars and affix CanningCrafts Christmas canning labels. Date and store in a cool, dry place for up to 12 months.

 

PRINT THE RECIPE CARD

 

Follow our Christmas Canning Pinterest Board for recipes & inspiration.

 

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