Raspberry Jam with Chocolate :rectnt *PIC*

Raspberry Jam with Chocolate

How is chocolate-raspberry jam missing from this thread? This is from Mes Confitures by Christine Ferber.
Good on ice cream, or swirled through yogurt, or spread on popovers.

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.

Posted by Nancy K.
After discussion with Melly, I used 4 ounces bittersweet chocolate and 1 ounce unsweetened.
I used a mix of red and black raspberries but I think you want whatever berries have the richest, deepest flavor.
Also, you should process this in a boiling water bath for 10 minutes (use half-pint jars).


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