1 kg sweet cherries or morellos
1 pack (330 g) Dansukker Jam Sugar 1+3
1 tbsp lemon juice
75 g grated dark chocolate
2 tbsp cognac (optional)
Wash and destone the cherries. Blend or chop the cherries. Mix the cherry mixture, jam sugar and lemon juice in a saucepan and boil for 4 minutes. Remove the saucepan from the heat and skim. Stir in the chocolate and cognac. Pour into scalded jars and seal tightly. Store in a cool place.
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