I made raspberry and chocolate today.

Hmmmmm ... I've not heard of Black Forest Preserves. What type of fruit does it use?

Usually raspberries and chocolate as mentioned.

I got the recipe right here at Harvest Forum.....I don't know if it was her recipe but Deanna posted it here at Harvest...

Black Forest Preserves

6 1/2 cups granulated sugar
1/3 cup sifted unsweetened cocoa powder
3 cups firmly packed coarsely chopped pitted sweet black cherries
1/2 cup lemon juice
2 pouches liquid pectin (each 3 oz)
4 TBLS. amaretto liqueur or 1/2 teaspoon/2 ml almond extract

1. Prepare canner, jars and lids.
2. In a small bowl, combine sugar and cocoa powder. Stir well and set aside.
3. In a large, deep stainless steel saucepan, combine sherries and lemon juice. Stir in reserved cocoa mixture.
4. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down.
5. Stir in pectin. Boil hard, stirring constantly, for 1 minute.
6. Stir in amaretto liqueur.
7. Remove from heat and skim off foam.
8. Leave 1/4 inch headspace in jars.
9. Process 10 minutes in BWB.
Makes about seven 8 ounce jars.

Enjoy!
Deanna

It's a preserve playing off the classic Black Forest Cake - a chocolate cake with cherries and cherry liqueur. From Germany of course, hence the name. It is a delicious and luxurious dessert.

Carol

Here is a link that might be useful: Black Forest Cake

The black forest preserves were actually not my favorite. It was too sweet for me. My fav was when I made the ball recipe for cherry amaretto but subbed sour cherries. I do love the chocolate raspberry though.

Yummmm! It all sounds pretty good to me! How bad can it be if there's chocolate involved, LOL? What about a chocolate and strawberry preserves? Anyone have a recipe for that?

As soon as cherries go on sale, I may have to try the Black Forest Preserve recipe!

I tried this recipe last year and it has become my favorite, and I don't give any of it away. You are right it is very sweet, is there a way to make it less sweet. Would it be just as good but less sweet if I used sour cherries? But would it loose the "blackness"?

I prefer to make it with tart cherries rather than sweet. There's something so luscious about the tart cherries with the chocolate that I don't get with the sweet cherries. I've given jars of it to many friends who've used it as jam, cake filling, oatmeal flavoring, ice cream topping and for flavoring yogurt.