Chocolate Raspberry Jam
Found on Pinterest
6 cups frozen raspberries, crushed or 7 pints fresh raspberries
3 (1 ounce) unsweetened chocolate squares
4 cups granulated sugar
1 (1-3/4 ounce) box dry pectin, for lower sugar recipes
1/2 teaspoon margarine or 1/2 teaspoon butter
Make 6 or 7 half pints
Directions:
Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids; they were all part of the original fresh berry. (Sieve 1/2 of the pulp to remove some of the seeds if desired. You can sieve it all if preparing from those with dental problems. Removing seeds causes waste, so be sure you have enough berries.).
Measure 6 cups of crushed fruit into a 6-8 quart heavy nonreactive saucepan. Break the chocolate squares into smaller pieces and add them to saucepan. Measure sugar into a separate bowl. Mix 1/4 cup of the measured sugar with the pectin powder in another small bowl. Stir pectin-sugar mixture into fruit in a saucepan. Add butter. 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. Label the jars and store in a cool dry place for up to 1 year.
Is the rest of the sugar added after the fruit mix has been first brought to a rolling boil like in other jams?
ReplyDeleteYes, that's the way I would do it. ~~Granny
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