The jam-fest continues. I should probably tell you that my “jam cabinet” is quickly filling with stacks of vibrant jars. I didn’t intend to make much jam this year, or should I say, I didn’t expect to have enough time to. But, alas, the allure of fresh fruit won out over my more reasonable, we-don’t-have-the-space-nor-time side. So I’ve been jamming away like there’s no tomorrow.
I picked up one precious pint of raspberries at the farmers’ market the other weekend. Raspberries are rare here; apparently the heat and humidity are too much for the delicate berries. So when I saw some, I snatched them up. They weren’t cheap, which is why I only got one pint, but it’s better than nothing.
When I got home, the berries went straight into the saucepan. I had Mrs. Wheelbarrow’s Chocolate Raspberry “Whatever” bookmarked for what seems like ages. I almost made a version of the stuff with strawberries because I was so desperate to try it (and, to be honest, that would actually be pretty darn amazing).
I only had enough berries for 1/3 of the recipe, yielding a precious two miniature jars of dark, chocolatey jam. Or sauce. The consistency is somewhere in between. Whatever it is, it’s incredible.
Sorry friends and family. This stuff will not be among the jars I gift during the holidays.
This one’s mine.
Yield: 5 to 6 half-pint jars
3 pints fresh raspberries
3 cup granulated sugar
Juice of one lemon
9 ounces bittersweet chocolate, finely chopped
In a large heavy stainless steel or enameled saucepan, combine raspberries and sugar and stir over medium-high heat until the sugar has dissolved.
Run the raspberry mixture through a food mill to rid the sauce of (most of) the seeds. Return to saucepan and add the lemon. Heat the mixture to just below boiling.
Add the chopped chocolate and stir until the chocolate is completely melted. Remove from heat and allow the mixture to sit for an hour or two (or, you know, two days). If it is sitting for longer than an hour or two, transfer to an airtight container and refrigerate.
Prepare canner and wash/sterilize 6 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.
Bring the mixture back to a rolling boil and boil hard for five minutes, stirring constantly.
Turn off the heat and let the jam rest for two or three minutes. At that point, if the surface wrinkles when pushed gently, it's ready. If not, return to heat. Boil for two minutes, allow to rest, and re-test. Repeat until the jam reaches the desired consistency.
Ladle hot jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
Recipe from Mes Confitures: The Jams and Jellies of Christine Ferber via Mrs. Wheelbarrow.