Cherry Chocolate Brownies

preheat the oven to 200 degrees F/very low oven; approximately 121C

Line a large rimmed baking sheet with parchment paper.

Spread the pitted cherries on the baking sheet. Pour the sugar evenly over the fruit. Place the tray in the oven.

Bake up to two hours,  stirring occasionally with a spatula to help the sugar melt evenly, until the fruit is cooked and the sugar has dissolved. This may take a little longer for European oven users, whose ovens may be cooler.

While the cherries bake, sterilize 3 half-pint/250g jars and lids. Have a water bath canner ready.

When you are ready to can, carefully tip the contents of the baking sheet into a large bowl. It is easier to spoon jam into jars from a bowl than directly from the baking sheet.

Spoon the cherries into jars, leaving 1/2 inch headroom. Do not overfill jars or seals will be compromised. Clean any drips or spills with a clean cloth or paper towel dipped in white vinegar. Screw on lids fingertip tight and lower into canner. Once all jars are filled, ensure canner water level covers jars, put canner lid on, bring water to a rolling boil, and process for 15 minutes, taking your altitude into account if necessary.

If you are not water bath canning, spoon cherries into sterilized jars and screw on sterilized lids. Allow jars to cool before refrigerating. Use within 6 weeks.

Preheat the oven to 350F/180C

Line a 13×9/33×23 cm inch baking pan with foil. Butter the foil.

Melt the butter, chocolate, and cherry jam in a medium saucepan over low heat, stirring often. When the butter and chocolate have melted and combined, remove pan from heat.

Whisk eggs in a large bowl until foamy. Switching to a wooden or large metal spoon, add sugar, salt, and almond extract to the eggs. Stir until blended.

Carefully pour in a small amount of the chocolate mixture into the egg mixture, stirring to blend, then add the rest, stirring to incorporate. The idea is to avoid cooking the eggs. Add the flour to the bowl, stirring until just blended. Add morsels, if using.

Pour batter into prepared baking pan and slide into preheated oven. Bake for thirty minutes or until a tester comes out clean (don’t hit a chocolate morsel!). Brownies will look and smell done: sides will pull away from pan slighty and top will be thin and shiny.

Cherry chocolate brownies keep well at room temperature up to five days. They also freeze beautifully provided they are well-wrapped.

Notes:

You can use 2 full cups/454g of sugar, but there is sugar in the jam and the chocolate morsels, and we think they’re sweet enough.

Vanilla extract may be used instead of almond.

Save the liquid from the jar of jam to make cherry bounce.