Chocolate Raspberry Jam

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. 
 

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