2 3/4 pounds raspberries
3 1/2 cups sugar
juice of one lemon
9 ounces extra bittersweet chocolate (68% cocoa)
Pick over the raspberries.
Omit rinsing them so as to keep their fragrance.
Put the raspberries through a food mill (fine disk).
In a preserving pan, mix the raspberry pulp with the sugar and lemon juice.
Bring to a boil and cook 5 minutes, stirring gently and skimming carefully.
Add the chocolate, grated.
Mix and then pour into a ceramic bowl.
Cover with a sheet of parchment paper and refrigerate overnight.
Next day return the mixture to a boil.
Continue cooking on high heat for about 5 minutes, stirring and skimming if needed.
Return to a boil.
Check the set.
Put the jam into jars immediately and seal.