Raspberry and Chocolate Jam
Description
An irresistible jam, to savour on bread... or with a teaspoon.
Ingredients
At a glance
Difficulty
Easy
Makes
3 small jars
- 1kg raspberries
- 750g sugar
- 250g dark chocolate
- Juice of 1 lemon
Methods/steps
Puree the raspberries in a food mill.
Grate chocolate.
In a preserving pan, mix the raspberry puree with sugar and lemon juice.
Bring to the boil and cook for 5 minutes, gently stirring and scumming.
Add chocolate. Stir and pour the mixture into a bowl.
Cover with greaseproof paper and keep in the fridge for a night.
The next day, pour the mixture back into the preserving pan and bring to the boil.
Cook for 5 minutes, stirring constantly and scumming if necessary.
Give another boil and check consistency. Pour immediately into jars and cover.
Grate chocolate.
In a preserving pan, mix the raspberry puree with sugar and lemon juice.
Bring to the boil and cook for 5 minutes, gently stirring and scumming.
Add chocolate. Stir and pour the mixture into a bowl.
Cover with greaseproof paper and keep in the fridge for a night.
The next day, pour the mixture back into the preserving pan and bring to the boil.
Cook for 5 minutes, stirring constantly and scumming if necessary.
Give another boil and check consistency. Pour immediately into jars and cover.
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