I saved my favorite for last.
Confession. Those are frozen raspberries. Which is why they don't look fresh. They used to be fresh before they were frozen. I'm hoping that counts since it's February and fresh raspberries cost as much as a new transmission, which is costly, let me tell you.
And let me tell you that even though these were frozen raspberries, this jam was so delicious that it was all I could do to pry it away from everyone and not eat the entire contents of the jar for dinner.
It's that good.
Chocolate Raspberry Jam
www.rurification.com
1 12 oz. pkg frozen raspberries. Or 2 cups. Whatever.
1 cup water
2 Tablespoons Low Sugar pectin [Use only 1 T to keep it thin enough for ice cream.]
1 cup sugar
chocolate: 1.3 oz chocolate bar or 1/3 cup chocolate chips. Or as much as you want. Seriously.
Cook the raspberries and pectin in the water until the raspberries are soft and broken up. Feel free to mash them more if you like. Bring to a hard rolling boil and boil for one minute. Add sugar and chocolate. Return to boil. Boil one minute. Yield: Just over a pint.
On ice cream. A. Mazing.
UPDATE: I used regular pectin for this jam and it did not gel at all. You really need a lot of sugar to make regular pectin work. Keep your eyes open for low sugar pectin and use that whenever you can so that you have a lot of flexibility over how much sugar you use in a recipe. I recommend 2 T low sugar pectin here because I know that gels when I make raspberry jam. 1 T will give a soft gel.
Want the recipe for this Chocolate Jam and a whole lot of other terrific jam recipes? Check out my ebook: A Simple Jar of Jam at www.rurification.etsy.com. You can preview the book by clicking the link on the sidebar. Every purchase helps support this site. Thank you!