Raspberry-Chocolate Jam

SERVES Serves 32 (makes two 1-cup jars)

TIME 30 minutes, plus 2 hours cooling and 12 hours setting

WHY THIS RECIPE WORKS

The jam is started by bringing raspberries, sugar, and lemon juice up to a boil until the sugar is dissolved, and then it's simmered until the raspberries release their juices, about 5 minutes. We whisked chopped chocolate into the fruit mixture until incorporated and continued simmering the jam until our desired gel point was achieved. Whisking the chocolate into the fruit mixture ensured that the chocolate blended in without separating. After testing various types, our clear winner was bittersweet chocolate. Its sweet chocolaty goodness perfectly complemented the tart raspberries. We were left with a versatile jam that would be a decadent treat for morning toast or a great topping warmed up and served over pound cake. The jam is started by bringing raspberries, sugar, and lemon juice up to a boil until the sugar is dissolved, and then it's simmered until the raspberries release their juices, about 5 minutes. We whisked chopped chocolate into the fruit mixture until incorporated and continued simmering the jam until our desired gel point was achieved. Whisking the chocolate into the fruit mixture ensured that the chocolate blended in without separating. After testing various types, our clear winner was bittersweet chocolate. Its sweet chocolaty goodness perfectly complemented the tart raspberries. We were left with a versatile jam that would be a decadent treat for morning toast or a great topping warmed up and served over pound cake.

INGREDIENTS

1 pound (3¼ cups) raspberries

1½ cups sugar

1½ teaspoons bottled lemon juice

2 ounces bittersweet chocolate, chopped

note: BEFORE YOU BEGIN

We prefer to use our winning brand, Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar, in this recipe. This jam will have a very thick consistency, thanks to the chocolate. For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe. This jam cannot be processed for long-term storage.

INSTRUCTIONS

Place 2 small plates in freezer to chill. In large saucepan, bring raspberries, sugar, and lemon juice to boil, stirring often, over medium-high heat. Boil until raspberries have broken down and released their juices, about 5 minutes.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer