It's hard to categorize this stuff...
Is it Jam? (on Chocolate Scone)
Or is it Sauce?
Maybe it could be Cake Filling?
Whatever~!
Maybe it's all THREE.
I saw this first on Pinterest.
First thought? Chocolate (???) Raspberry Jam?
How could that be?
I had to try it.
I even went and bought $20 worth of frozen raspberries so I could try it ASAP.
I made this before raspberry season was here, so I was happy to take the shortcut.
My advice?
Use what ya got.
You lucky enough to have fresh? Use them.
Here's the original recipe, but I did change it.
I used bittersweet chocolate that I had, instead of buying unsweetened chocolate, plus I used less sugar. My jam may be a bit softer, but it's very, very nice on ice cream, between a couple layers of chocolate cake before icing, or on Chocolate scones.
Ingredients
Makes about 8- 8 oz jars
8 cups frozen raspberries , crushed or 7 pints fresh
raspberries
1 cup bittersweet chocolate, cut up
4 cups granulated sugar
1 pkg pectin
Crush berries thoroughly. If using frozen berries, use both liquid and solids; they were all part of the original fresh berry.
Crush berries thoroughly. If using frozen berries, use both liquid and solids; they were all part of the original fresh berry.
Make sure your canning equipment is scrupulously clean, and
place 7 pint or half-pint jars on a rack in a boiling water canner. Fill the
canner with water, adding a shot of vinegar to prevent mineral buildup, and
bring to a boil while you prepare the jam. Allow it to boil for 10 minutes to
sterilize jars, then turn down the heat to keep the jars hot. Remember to keep
a kettle of hot water handy, and a saucepan of boiling water for your lids and
rings.
Measure 6 cups of crushed fruit into a 6-8 quart heavy
nonreactive stockpot. Break the chocolate squares into smaller pieces and add
them to the pan. Add sugar and bring to a boil for about 3 minutes, stirring constantly because scorched chocolate tastes yucky. Stir in liquid pectin. Bring quickly to a full rolling
boil. Boil for EXACTLY 1 MINUTE, stirring constantly.
Remove pan from heat. Skim off any foam and ladle the jam
into hot sterilized pint or half-pint canning jars, leaving 1/4 inch headspace.
Process for 10 minutes in a boiling water canner.
Remove the jars to a towel/newspaper lined surface, invert
for 10 minutes, and allow to cool. Label the jars and store in a cool dry place
for up to 1 year.
NOTE-
You will find that it may take 1-2 weeks to thicken up as mine did. I was going to redo this as I thought it was too thin, but left it alone and was quite happy with the thickness, and of course, the taste!!!
Jams, Jellies & Pickles
Chipotle Nectarine Jam
Chocolate raspberry jam
Drunken Fig Jam
Honey and Lemon Jelly
Pepper, Peach & Rosemary Jam
Strawberry Jam (No Pectin)
Strawberry Habanero Jam
Tomato Jalapeno Jelly
NOTE-
You will find that it may take 1-2 weeks to thicken up as mine did. I was going to redo this as I thought it was too thin, but left it alone and was quite happy with the thickness, and of course, the taste!!!
Jams, Jellies & Pickles
Chipotle Nectarine Jam
Chocolate raspberry jam
Drunken Fig Jam
Honey and Lemon Jelly
Pepper, Peach & Rosemary Jam
Strawberry Jam (No Pectin)
Strawberry Habanero Jam
Tomato Jalapeno Jelly
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