Chocolate Raspberry Jam Recipe 4 Ingredients And No Pectin Chop the dark chocolate and set aside until use. place a plate in the freezer to the jam consistency. combine the raspberries, sugar and lemon juice in a pan. mix everything well and let it cook on a medium flame. lightly mash the berries using a spoon or spatula. let it cook for 10 minutes or until it thickens. Instructions. place the raspberries, sugar and lemon juice in a pan. gently heat (do not simmeuntil the sugar dissolves, stirring with a large wooden spoon to check. then turn up the heat until you achieve a rolling boil (the pan will be a foaming mass of bubbles) and set a timer for 7 minutes.
Chocolate Raspberry Jam Recipe 4 Ingredients And No Pectin 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. Gather the ingredients. bring raspberries to a boil in a very large pot. cook for 4 minutes. add sugar and lemon juice; stir well. bring back to a boil, stirring constantly. cook for another 4 minutes. remove pot from heat and divide jam into sterilized jars, leaving 1 4 inch of space at the top. seal and transfer jars into a boiling water bath. Add the raspberry sugar mixture back to the saucepan and bring to a boil. add the lemon juice and chocolate broken into pieces. cook till it thickens to your liking (about 10 minutes) ladle into clean jars. cover with lids and screw on bands finger tight. process in a water bath or steam canner for 20 minutes. Place a small dish in the freezer to use for testing the jam. in a large 12 inch skillet, add raspberries, sugar, and lemon juice. bring to a rolling boil, stirring often. once boiling, cook until it thickens, about 8 10 minutes.
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