This one sounds sinfully delicious!!! I bet this would be a good ice-cream topper! So many recipes, so little time...sigh.

Black Forest Macaroon Conserve

4 cups sugar

1/3 cup sifted cocoa powder

3 1/2 cups firmly packed, coarsely chopped pitted sweet cherries

2 T lemon juice

2 pouches liquid pectin

1/3 cup unsweetened flaked coconut

4 T Kirsch or Cherry Brandy (or 1 tsp brandy extract)

Combine sugar and cocoa powder, set aside. In a large saucepan, combine cherries, lemon juice, and cocoa mixture. Bring to a hard boil that cannot be boiled down. Stir in pectin and bring back to a hard boil. Boil hard for 1 minute, stirring constantly. Remove from heat, add coconut and Kirsch/Brand/Extract, mix well, skim off foam.

Ladle into prepared jars with 1/4 inch headspace. Process in a BWB 5 minutes for unsterilized jars and 10 minutes for sterilzed jars.

Makes 7 half pints.