Chocolate Raspberry Jam (Canning Recipe)

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   1. Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids; they were all part of the orginal fresh berry. (sieve 1/2 of the pulp to remove some of the seeds if desired)

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   2. Make sure your canning equipment is scrupulously clean, and place 7 pint or half pint jars on a rack in a boiling water canner. Fill the canner with water, adding a shot of vinegar to prevent mineral buildup, and bring to a boil while you prepare the jam. Allow it to boil for 10 minutes to sterilize the jars, then turn heat down to keep the jars hot. Remember to keep a kettle of water handy, and a saucepan of boiling water for your lids and rings.

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   3. Measure 6 cups of crushed fruit into a 6-8 quart heavy non-reactive saucepan. Break the chocolate squares into smaller pieces and add them to the saucepan.

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   4. Measure sugar into a seperate bowl. Mix 1/4 cup of the measured sugar with the pectin powder in another small bowl. Stir pectin-sugar mixture into fruit in a saucepan. Add Butter. Bring quickly to a full rolling boil. Boil for EXACTLY 1 MINUTE, stirring constantly.

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   5. Remove pan from heat. Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch head space.

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   6. Process for 10 minutes in a boiling water canner.

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   7. Remove the jars to a towel, newspaper lined surface, invert for 10 minutes, and allow to cool. Label the jars and store in a coll dry place for up to 1 year.

* Per serving · 4 servings · Values may vary.