Chocolate Raspberry Agave Jam
This recipe is not for canning but for consuming. According to the original author, it only yields a scant ½ cup:
- 2 cups raspberries
- ¼ cup honey
- 1 tsp fresh lemon juice
- 1 ounce dark chocolate (72% cacao), very finely chopped or grated
- Combine raspberries and agave nectar in a small, heavy saucepan over medium-low heat. Bring to a simmer, then reduce heat to a low simmer, stirring occasionally. Continue simmering until the berries fall apart. You want the mixture to reduce considerably and begin to thicken, so plan on a 25 minute simmer time.
- Remove from heat. Stir in the lemon juice.
- Pass the jam through a medium-mesh strainer, pressing on it with a rubber spatula to force it through, leaving the seeds behind. (Scrape the underside to release jam that clings to the mesh.) Discard the seeds (preferably in a sterilized jar full of vodka to steep and flavour for about 6 weeks and then strain and truly discard the seeds).
- Quickly add about ¼ of the chopped chocolate to the hot jam, and stir until it melts. Continue with remaining chocolate. (If the jam has cooled too much to melt all the chocolate, microwave the chocolate by itself at 50% power for about a minute, stirring halfway through. Then mix into the jam.)
The jam will thicken as it cools. Chocolate is not recommended for processing – store in the fridge instead (but in glass, not plastic).
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