Raspberry White Chocolate Jam
found on mother earth
Yields 10 pints
5 cups raspberries, crushed (use a potato masher or other implement to crush the berries)
6 cups sugar
1 pack pectin
1 cup white chocolate chips (spring for the Guittard or other gourmet chocolate if it's available in your area)
1/4 cup coffee liqueur (Starbucks or Kahlua)
Heat raspberries while slowly adding in the pectin. Once the raspberries are at a full boil that you cannot stir down, add in the sugar. Return to a full rolling boil, stirring for one minute. Take the raspberry mixture off the heat and add in the white chocolate. It will take awhile to melt, so be patient (unless you want chunks of white chocolate in your jam).
After the white chocolate has melted, add the coffee liqueur and stir until well blended. Because the raspberry jam is quite hot, the alcohol will burn off, so if you want to have more of the alcohol flavor, add it in at the very end.
Pour jam into sterilized canning jars and process in a hot water bath for 10 minutes.
That is, assuming you haven't eaten half of it already.