I wanted to make some Raspberry Jam to go with scones. I’m no jam-maker – I just don’t make enough for it to be a part of my world. So, when I decided to try my hand at it, I wanted to keep things simple. To jam-specialists, this might not technically be the real deal, but it packs a punch and tastes delicious, which is good enough for me.
It’s also really easy to make. And there’s chocolate in it! As far as I’m concerned, everything tastes better with chocolate. It’s probably not the healthiest of spreads (I wouldn’t slather it on your toast every morning!), but I think we can agree that it deserves all the appreciation it gets. I can’t wait until Christmas when this jam will be the perfect embellishment to some festive scones! I’m mentally planning Christmas brunch as we speak!
RECIPE: Chocolate Raspberry Jam
SOURCE: Love & Olive Oil
FLAVOUR PROFILE: Thick fruity jam with rich dark chocolate.
GOES GREAT WITH: On toast. On teacakes. On scones. In tarts. Straight from the jar with a spoon.
NOTES: This recipe is easily multiplied to make a larger batch.
MAKES: 1 x 250ml jar
- 320g RASPBERRIES, fresh
- 200g WHITE GRANULATED SUGAR
- 90g DARK CHOCOLATE, good quality – preferably 70%, roughly chopped
- ⅓ LEMON, juice only
- To a heavy-bottomed saucepan, add the RASPBERRIES and SUGAR. Cook over a medium-high heat until the sugar has dissolved and the raspberries have broken down.
- Pass the mixture through a sieve. You want to remove the seeds, but you’ll need to keep pressing the mixture to extract as much of the juice as possible. Be patient, keep stirring and pressing until you are left with fairly dry seeds in the sieve. Discard the seeds.
- Return the raspberry juice to the saucepan. Add the LEMON JUICE and heat to just below boiling. Stir in the CHOCOLATE until it has melted. Remove from the heat and then leave it aside to rest for 2 hours.
- Then re-heat the mixture, boiling hard for 5 minutes. It should have a nice thick consistency and the surface should wrinkle when touched after a few minutes rest. If it is not quite ready, boil hard again for a couple of minutes and then re-test.
- Decant the hot mixture into a sterilised jar and seal immediately. Store in a cool dark place and refrigerate once opened.