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.
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!
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
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.