Chocolate Raspberry Jam

I was originally going to make Chocolate Cherry Jam – but I ran out of cherries and had extra Raspberries.

This jam is decadent so I made it in small jars for treats. It is amazing in coconut squares or on a sweet bread or scones for a special tea.

This recipe taught me that it is important to taste before you seal your jars – because I was canning with a large number of small people running around the house and somehow forgot to add the sugar. Thank heavens adding it at the wrong stage (according to the recipe) still worked.

YOU WILL NEED
•       8 cups fresh or frozen raspberries
•       1/4 cup lemon juice
•       2/3 cups pure cocoa powder
•       6 Tbsp. Ball Classic Pectin – I just used one pouch of powdered certo 
•       4 cups sugar

This recipe – I can NOT find where I originally got it – so if it is yours send me a message so I can give credit where it is due!

This recipe made 8 – 1 cup jars for me.

DIRECTIONS
1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.

I like to keep m stove for cooking so I brought up my big ole counter top roaster and heated water in it. I used this to keep jars hot and it was not in my way!

2.Combine raspberries and lemon juice in a large stainless-steel saucepan. (I just used my regular pots)

In a small bowl whisk cocoa powder and pectin together; add to raspberries stirring to combine.

Bring mixture to a rapid boil over high heat, stirring frequently. Add the sugar and return to a full rolling boil that cannot be stirred down, boil hard for 1 minute. Remove from heat. Skim foam if necessary.

 
3.Ladle hot jam into a hot jar, leaving a 1/4 inch headspace. Remove air bubbles. Wipe the jar rim. Center lid on the jar, apply band and adjust to fingertip-tight . Place the jar in the boiling water canner. Repeat until all jars are filled. 

4.Process filled jars in boiling water canner for 10 minutes. Turn off heat, remove lid and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed. 

I didn’t do the step where I removed the heat for 5 minute. I simply waterbathed and let them stand. I had no trouble with any of my seals.