Black Forest Preserves
Posted on 18 May 2010
Look, I know that I made preserves last week too. But how could I not make this after 1. it had chocolate in it and 2. cherries were finally in season! Spring has been slow coming to the Bay Area this year and I feared that stone fruits would never show up.
So, please, indulge me.
I was also ludicrously excited to make this ahead of a few birthday celebrations coming up. Two birthdays; one stone pit.
Cherry pitter? I don’t need no stinking cherry pitter. I squished each cherry until it yielded its pit. Maybe not pretty, but quick(ish) and efficient.
And then there was the chocolate. Lovely Scharffen Berger. I choose to pretend that you are still produced in the Bay Area and are not part of some giant conglomerate headquartered approximately two hours from my hometown.
Also, and perhaps more importantly, it was my first time canning! I overcame my insensate terror of boiling water *and* broken glass to (almost) manage a hot-water bath all by myself.
It was amazing! All seven cans popped in less than ten minutes. I am clearly a natural with this whole canning thing.
And now the leftover marsala has some amaretto to keep it company.
From the Ball Complete Book of Home Preserving