To many Native Americans chocolate is believed to be a gift from the Gods, and when eaten is purported to bring us closer to the Gods. Aztec’s believed it imparted wisdom.
Hmmmm, I’m getting wiser every year; there must be something to this!
Of course, you probably know this, dark chocolate has many scientific medicinal benefits: it lowers cholesterol, blood pressure, anxiety, increases dopamine (the feel good hormone excreted in our brain), and is a good antioxidant fighting aging process and illness.
Personally, I eat a lot of chocolate. It feels SO good to eat chocolate, and perhaps even better because while I feel NO guilt, I do feel a little naughty.
Last week I discovered something in the kitchen. I was blessed with an abundance of Rainier white cherries that were about to go over. I googled and found the following recipe courtesy of (and gratitude to) Kitchen Mysteries.
At 1:30 am, alone in my kitchen, I was in absolute RAPTURES over this stuff. Oh my goshness, goodness, gracious ME! This stuff is divine, hence the name: cherry chocolate YUMM! We went through an entire jar on the first day, serving it on toast, bagels, ice cream and eating it by the spoonful.
I had never made jam before and discovered it’s not as difficult as it sounds. Yes, boiling jars and lids does take some time, but cooking the jam wasn’t at all difficult and the results were well worth it. If you try this recipe, you can skip the trouble of canning, and put the sauce in clean tubs and freeze.
Without dragging this on … here is a recipe for heaven on earth. I promise you … CHOCOLATE ECSTASY !!!!!
4-6 cups cherries (white or red) but sweet is best – pitted, chopped, few tumbles around the food processor but not pureed
3 unsweetened chocolate squares (3 oz)
4 cups granulated sugar
1 box Sure-Jell pectin
1/2 teaspoon butter (this helps reduce foaming that happens in cooking process)
To pit the cherries, take an empty bottle, and set the cherry on top (hole needs to be small enough that the cherry doesn’t fall in). Take a chopstick and push down the middle of cherry and the pit will simply fall into the bottle leaving the cherry on top. Clever! I don’t own a cherry de-pitter and this trick was a serendiPITous find. Google is often my friend.
Mix cherries and chocolate and butter to heavy bottom pan. Bring to boil and keep stirring. Add 3 3/4 cups sugar to pan. Mix pectin and 1/4 cup of sugar in separate bowl. Boil for one minute on hard boil, then stir in sugar/pectin mix. Keep stirring and bring back up to boil, for one more minute.
Warning: Wait til it cools on the spoon before trying or else you risk burning your face (tongue really) off.
Pour into sterilized jars. Cool overnight then refrigerate or freeze, or if you sterilized and sealed them you can leave them on the shelf for up to a year … ummm, if you don’t give them all away first.
I gave most jars away. I must really love a lot of people (afterall, sharing my stash of chocolate ecstasy) but I do truly believe in kindness, perhaps more than chocolate.
I’m ready to part with one more jar: who will be the lucky recipient? Post a comment below and I’ll randomly draw a winner. Share what chocolate means/does to you…
♥ love and chocolate ♥