Did you know you can make chocolate jam? I sure didn’t. But as soon as I did, you can bet it went straight to the top of my canning list. Even before I made it I knew I would not use this jam as I usually do – spread on toast. But it seemed like a delicious addition to so many dessert ideas swimming around in my head.
This recipe turns out the consistency of a thick fudge sauce. Still spreadable like a jam, yet pourable too. It works great drizzled onto ice cream. We’ve already made a couple of sundaes featuring this jam, it’s pretty tasty with some ice cream, bananas and nuts. It’s also a yummy addition to cream cheese topped bagels, giving it a bit more of a dessert feel then your typical cream cheese and jam.
I love looking at these little jars and dreaming of what all to make with them. And you can bet the best ones will be shared with you.
If fresh raspberries are scarce where you live, feel free to use frozen berries. And, if you’re new to canning you can read up on the process in my canning basics post, or freeze this recipe instead.
Chocolate Raspberry Jam
- 3 pints (6 cups) fresh raspberries
- 3 cups sugar
- juice of one lemon
- 9 oz. bittersweet chocolate, finely chopped
Place raspberries and sugar in a large saucepan. Stir over medium heat until the sugar has dissolved. Remove from heat and press the mixture through a fine mesh sieve to remove most of the seeds (alternatively, you could run the mixture through a food mill if you have one). Return the raspberry mixture to the sauce pan. Stir in the lemon juice. Cook the mixture until just below boiling. Add the chocolate and stir until the chocolate is melted. Remove from heat and let sit at room temperature for 1-2 hours (the chocolate will smooth out), or allow to cool and refrigerate, covered, for 1-2 days.
When ready to can: Bring the mixture to a rolling boil. Boil hard for 5 minutes, stirring constantly. Check for set by doing the wrinkle test* (below). Once the jam has reached the proper set proceed with canning or divide between freezer safe containers and freeze.
To can: While jam is cooking, sterilize 5, 1/2 pint jars along with lids (0r 10, 4 oz. jars), as instructed in this canning basics post. Fill the jars to within 1/4 inch of the top with jam; wipe the rims, top with lids and tighten rings to fingertip tight. Process in a boiling water bath for 10 minutes (see: “things you need to know” for processing times above 1000 feet). Remove jars from water bath and set on a kitchen towel to cool for 24 hours. Check for seals before storing in a cool, dark place until ready to use.
This applies to any jam that is made without using pectin.
Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test. Any unsealed jars should be refrigerated and used within 3 weeks.
Makes approximately: 5 cups jam
Adapted from Love and Olive Oil. Originally from Mes Confitures: The Jams and Jellies of Christine Ferber.