Chocolate Raspberry Jam
I had planned to make a chocolate-raspberry jam, but was worried it wasn’t safe for canning. Then I found one on Bernardin. While I am not a fan of commercial pectin, as you well know, this seemed like a good exception:
Recipe said it makes about 8 x 250 ml jars. I had enough for one more 1/2 pint. Yes that many can fit in the canner. Be creative 🙂
- 4 ½ cups (1125 ml) crushed raspberries (approx 6 pints)
- 4 tbsp (60 ml) lemon juice (I used the juice from one lemon)
- 6- ¾ cups (1675 ml) granulated sugar
- ½ cup (125 ml) sifted cocoa powder (thank you Meaghan for the Camino fair trade-organic)
- 1 pkg (57 g) low-sugar Fruit Pectin crystals
Sterilize your jars ahead of time for this because there is minimal cooking. Warm the lids and rings.
- Wash, thoroughly drain and crush raspberries, one layer at a time. If desired, sieve some of pulp to remove seeds. Measure 4 1/2 cups into a large, deep stainless steel saucepan. Stir in lemon juice.
- Measure sugar; set aside.
- In a medium bowl, combine pectin and cocoa; mix well. Whisk pectin mixture into crushed raspberries until dissolved. Stirring frequently, bring mixture to a boil over high heat.
- Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute (timed). Remove from heat; skim foam.
- Ladle sauce into a hot jar to within ½ inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any food residue. Center hot sealing disc on jar. Screw band down until resistance is met, then increase to fingertip tight. Do not over tighten. Place jar in canner; repeat for remaining sauce.
- Process for 10 minutes in a boiling water bath.
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