Recipe: Raspberry Chocolate Jam

Ingredients

Chill two small plates in the freezer.
In a large saucepan, combine raspberries, sugar, and lemon juice, and bring to a boil while stirring.
Boil for about 5 minutes until the raspberries break down.
Whisk in the chocolate until melted, then continue boiling until the mixture thickens and reaches 217-220 degrees, approximately 3-5 minutes.
Test the consistency by placing a teaspoon of jam on a chilled plate and checking if it leaves a trail when your finger is dragged through it.
If too runny, simmer for an additional 1-3 minutes and retest.
Heat two 1-cup jars under hot running water, then shake dry.
Pour the hot jam into the hot jars using a funnel and ladle.
Allow the jam to cool to room temperature, then cover and refrigerate for 12-24 hours until set.

Servings

2 cups

Calories

200

Total fat

Total carbohydrates

40g

Total protein

Sodium

10mg

Cholesterol

0mg