This summer, we picked up a pressure canner at the thrift store and suddenly a new hobby was born. Spending time clicking through search engines for different and unique jam recipes, I came across a Chocolate Raspberry Jam recipe over at Epicurious. This jam has been by far our favorite!
Chocolate Raspberry Jam
makes 6 pints
6 Cups frozen raspberries or 7 pints of fresh raspberries
3 (1 ounce) unsweetened chocolate squares
4 cups granulated sugar
1 (1 3/4 ounce) box dry pectin for lower sugar recipes
1/2 teaspoon margarine or butter
1. Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids; they were all part of the orginal fresh berry. (sieve 1/2 of the pulp to remove some of the seeds if desired)
2. Make sure your canning equipment is scrupulously clean, and place 7 pint or half pint jars on a rack in a boiling water canner. Fill the canner with water, adding a shot of vinegar to prevent mineral buildup, and bring to a boil while you prepare the jam. Allow it to boil for 10 minutes to sterilize the jars, then turn heat down to keep the jars hot. Remember to keep a kettle of water handy, and a saucepan of boiling water for your lids and rings.
4. Measure sugar into a seperate bowl. Mix 1/4 cup of the measured sugar with the pectin powder in another small bowl. Stir pectin-sugar mixture into fruit in a saucepan. Add Butter. Bring quickly to a full rolling boil. Boil for EXACTLY 1 MINUTE, stirring constantly.
5. Remove pan from heat. Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch head space.
6. Process for 10 minutes in a boiling water canner.
7. Remove the jars to a towel, newspaper lined surface, invert for 10 minutes, and allow to cool. Label the jars and store in a coll dry place for up to 1 year.