Chocolate Raspberry Jam
Ingredients
- 6 cup prepared fruit (about 7 pints fresh raspberries)
- 3 each squares unsweetened chocolate
- 4 cup granulated sugar
- 1 each box Sure Jel (for lower sugar recipes pectin)
- 0.5 tsp margarine or butter
Instructions
- 1
Crush berries thoroughly, 1 cup at a time.
- 2
If using frozen berries, use both liquid and solids; they all were part of the original fresh berry. (Sieve 1/2 of the pulp to remove some seeds if desired.
- 3
You can sieve it all if preparing for those with dental problems.
- 4
Removing seeds causes waste, so be sure you have enough berries.) Measure 6 cups of crushed fruit into 6- or 8-quart heavy saucepan.
- 5
Break the chocolate squares into smaller pieces and add them to saucepan.
- 6
Measure sugar into separate bowl.
- 7
Mix 1/4 cup sugar from measured amount with pectin in small bowl.
- 8
Stir pectin-sugar mixture into fruit in saucepan.
- 9
Add butter.
- 10
Bring quickly to full rolling boil and boil exactly 1 minute, stirring constantly.
- 11
Remove from heat.
- 12
Skim foam and ladle into pint or half-pint jars, leaving 1/4-inch headspace and process 10 minutes in boiling water canner.