This quick and easy jam is rich and complex in flavor. Fresh rasperries and the perfect amount of chocolate is delicious on toast, waffles, cake filling, pancakes, french toast, scones, or on crackers with a soft cheese.
- 1 pound (3 1/4 cups) raspberries
- 1 1/2 cups sugar
- 1 1/2 teaspoons bottled lemon juice
- 2 ounces bittersweet chocolate, chopped
- Place 2 small plates in freezer to chill. In large saucepan, bring raspberries, sugar, and lemon juice to a boil, stirring often, over medium-high heat. Boil until raspberries have broken down and released their juices, about 5 minutes.
- Whisk in chocolate until completely melted, about 1 minute. Continue to boil mixture, stirring and adjusting heat as needed, until thickened and registers 217-220 degrees, about 3-5 minutes (FYI mine took much longer than that to reach temperature). Remove pot from heat.
- To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through the jam on plate’ jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1-3 minutes longer before retesting
- Meanwhile, place two 1-cup jars in a bowl and place under hot running water until heated through, 1-2 minutes. Shake dry.
- Using funnel and ladle, portion hot jam into hot jars. Let cool to room temperature, cover and refrigerate until jam is set; 12-24 hours. Jam can be refrigerated for up to 2 months.
- This jam is not suitable for canning, it is only meant to be stored, refrigerated, in jars. Can be frozen for several months though!