If you ever thought you liked me before, you are going to love me now! I’m not a huge fan of chocolate but some things I love with chocolate and raspberries and strawberries are so good with chocolate.
It all started when Vince told me he was going to run by the grocery store before coming home. Did I need anything. I looked at the Kroger ad and saw that raspberries were on sale for .99/pack.
Me: Would you get some raspberries? They’re on sale.
Vince: How many packs?
Me: It doesn’t matter!
That was the wrong thing to say to my bargain loving man.
Raspberries
18 packages of raspberries!
I’ve had a recipe for Chocolate Raspberry Jam that I had made years and years ago, and of course, couldn’t find it so I had to do some quick research and came across a couple that I put together. My recipe had cocoa powder and a lot of the recipes have melted chocolate of one variety or another but I was afraid that once the jar was opened and then refrigerated, that chocolate might revert to being too hard to spread on a warm biscuit! What I remember about the jam I had made before was that it would get hard on top of ice cream . . almost like gummy candy on top of ice cream and I loved that so, I had to try a little of it on ice cream and yep, it is a blogworthy recipe!
Jam on Ice Cream
It was so good, I made a second batch. I’m thinking this will be good for gifts and I sure don’t want to run short. It’s good on biscuits, it’s good on angel food cake, it’s even good on chocolate cake!
Chocolate Raspberry Jam
Ingredients:
1/2 cup cocoa powder (unsweetened)
6 T. Ball’s Classic Pectin (see note below)
5 cups raspberries (I used the Ninja chopper, but I think just stirring them in the pot would be good enough to crush them).
7 cups sugar (see note below)
juice of 2 lemons
1/2 tsp. almond extract
NOTE: I used Ball’s Low Sugar Pectin . . same amount . . 6 T., but I only used 3 cups sugar. If you’re using any other brand of pectin, look on the product insert sheet and calculate how much sugar you would need for 5 cups of fruit.
Into a large stainless steel or other non-reactive pot, stir the crushed raspberries and lemon juice.
Pour the pectin and cocoa powder into a separate bowl and stir til well blended.
On high heat, and stirring constantly, bring the raspberries/lemon juice to a hard boil. Add the cocoa/pectin mixture and return to a boil, stirring to keep from scorching.
Add the sugar and stir while returning to a hard boil. Boil for one full minute. Stir in the almond extract. Ladle into hot jars using the proper canning procedures.
Process pints for 15 minutes in water bath canner.
Judy H says
Thank you! This sounds delicious!
Dottie N. says
Sounds really good! Will have to save this. Thanks, Judy!
Pamela Johnson says
Sounds WONDERFUL!!!!
Sue in Scottsdale, AZ says
Oh my. That sounds awfully good! I might have to give it a try.
Joyce says
Wow! That sounds good! Yum!
Denise ~ justquiltin says
Oh my gosh – when I was in the grocery store last week I refused to buy raspberries (which are my favorite thing) because the price had jumped up a dollar a box more than two days before. I generally will pay whatever crazy price they have because I so love them fresh but a buck more a box was just crazy. My sister talks about getting them for 99 cents a box where she lives her too — we were having that discussion just this weekend and I told her she was just making up stories — 99 cents is only a myth. LOL Tell Vince he is an excellent bargain shopper – at the current price here you have just over $70 worth of raspberries in that photo!! I am soooo jealous! They’ll come down in price here again once we hit raspberry season but right now I”m boycotting. 🙂
Sherrill says
Dang it, Judy, I like you even less now!!! You always make so much more work for me. I didn’t go quite as crazy as Vince but DID get 10 and will probably get more later! NO MORE BARGAINS! LOL
Linda Kay says
This sounded so good that I went to town, bought some raspberries and have mine in the water bath right now. I tasted a little bit and holey moley it is good!!! Thanks so much for the recipe. My husband and sons will love you for this! haha!
Karen langseth says
Yum
Eileen Eisner says
Oh YUM!!! You are a never ending delight. And I love Vince!! Y’all are sweet and perfect!!
Sue H says
Time to start watching for a raspberry sale. This looks fabulous!
Viki says
Gonna check Kroger today for raspberries. I’m always looking for Christmas gifts for neighbors and friends that is just a little bit different and this look to be it for this year. Last year they got wild raspberry jam from the bumper crop we had. Everyone raved about it so they will be doubly delighted with chocolate raspberry jam.
Tina in NJ says
How many pints do 5 cups make (about)? Our raspberry canes took a hit last winter, but I’ll be on the lookout for good prices as we go into berry season. Thanks for the recipe.
JudyL says
About 4 pints. I put mine up in half pints and got 17 half pints from a double batch.
Diana says
Is the 5 cups measure before or after they are crushed? Each package is about a cup. I usually use 6 packs at a time. I just made two batches of raspberry jam but going to try this one too. Thanks.
Jean says
Great idea! Going to make some up for Christmas gifts this year. Thx!
Brenda says
I will definitely make some of this. Looks yummy
Janice S. says
I like the fact that you could research and find your old recipe. I used to make a jam of cantaloupe, peach and pineapple from a recipe I found in either Family Circle , Woman’s Day or Good Housekeeping Magazine. It was delish but I’ll be darned if I can find a recipe for it now. Anyone out there have a clue?
Susan says
That does sound delicious, Judy. Have you tried the Pomona’s Universal Pectin? I make a lot of jams with no sugar at all now. It doesn’t use sugar for jelling, it uses calcium. I’ve had great results with it. If you’re concerned about sugar. =)
Cathy says
I’ve never used the low sugar pectin before, but I’m curious….. do you find that you taste more fruit and less sugar this way? It seems to me you would, but my thinking might be off. If it does taste more like the fruit, I might just order some of that bulk pectin.
JudyL says
I do think you taste more fruit and less “sugary sweet”. The first time I used low sugar pectin was when I had a ton of crab apples and the store was out of regular pectin (before I stockpiled everything). Crab apples are quite sour and I wasn’t confident but it was some of the best jelly I ever made.
Cathy says
Thanks Judy. I’ll try it. I like the idea of using less sugar. Now, for another question, do you have troub;e with your jam setting when you double the recipe? I’ve always read that the recipes can’t be doubled for this reason, so have never done it.