By Cathy Barrow
- Total Time
- 1 hour, plus several hours’ cooling
- Rating
- 5(45)
- Notes
- Read community notes
This berry-tella is spectacular on a biscuit or a piece of toast, or warmed over ice cream, but a good portion will likely be consumed right from the jar while standing in front of the refrigerator.
Featured in: Raspberry Jam, Only Better
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Ingredients
Yield:4 half-pint jars (4 cups).
- 3pints ripe raspberries, picked over but not rinsed
- 3cups sugar
- 2tbsp lemon juice
- 8ounces best-quality bittersweet chocolate, chopped
- ⅛teaspoon almond extract
- 1cup toasted slivered almonds, finely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1183 calories; 36 grams fat; 11 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 222 grams carbohydrates; 23 grams dietary fiber; 193 grams sugars; 13 grams protein; 11 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Fit a large pot with a rack, or line with a folded kitchen towel. Fill with water and bring to a boil. Add 4 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. (Alternatively, sterilize jars by running them through a dishwasher cycle, leaving them there until ready to fill.)
Step
2
Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
Step
3
In a large, heavy pan, combine raspberries and sugar. Bring to a simmer, stirring, until sugar has dissolved. Put raspberry-sugar mixture through the fine disk of a food mill or press through a fine sieve to remove seeds. Some seeds may remain; don't worry.
Step
4
Return mixture to pan, add lemon juice, and bring back to a boil. Boil, stirring constantly, for 5 minutes. Add chocolate and stir well until completely melted. Boil hard for five minutes, stirring all the while. Turn off the heat, wait a minute or two, then push against the mixture. If the surface of the jam wrinkles a bit, it is the correct consistency. If not, return to the heat for another minute or two and try the wrinkle test again. Add almond extract and almonds and stir to combine.
Step
5
Ladle hot preserves into the warm jars, leaving ¼ inch at the top, just below the first ring on the jar’s neck. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into the pot of boiling water. Return to a full boil and boil the jars for 10 minutes. Transfer jars to a folded towel and allow to cool for 12 hours; you should hear them making a pinging sound as they seal.
Step
6
Test the seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat filling to boiling point (as in Step 4), then continue as before.
Ratings
5
out of 5
45
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Cooking Notes
For canning info continued....
Finally when canning do not change any of the ingredients or the amounts - except adding sugar if the temp is too low if a temp is given (which should be). Spices like cinnamon etc (dried and ground) in small amounts are generally acceptable to add to recipes but nothing else. The lemon juice in this recipe is extremely important as it is the main acid in the canning. You MUST Use Commercially Bottled Lemon Juice- NOT Fresh. Other recipes you might see citric acid. I read many canning books.
Yes do remove the seeds!
Removing the seeds is well worth the effort trust me!
Scott
While I enjoy it with almonds, I think it is even better with roasted, skinned hazelnuts. I also like mine to have a tang to it, so I use 2 cups of sugar instead of 3. This is definitely a part of my canning calendar!
Janet
Fabulous! but I didn’t make it quite like the recipe. Cooked the raspberries in 2 batches cuz they were home grown, and cooked them as I had enough. Didn’t use all the sugar - maybe half? - and plenty sweet enough with Ghirardelli’s bittersweet chocolate. I like my raspberries tart. And left out the almonds for nut allergic friend. And, finally, didn’t can them. I think mostly it will be eaten soon, and tried freezing a jar instead. We’ll see how that worked.
Yes do remove the seeds!
Removing the seeds is well worth the effort trust me!
Martha
Yes, it is worth removing as many seeds as possible, but as the recipe notes, don't worry if some remain.
For canning info continued....
Finally when canning do not change any of the ingredients or the amounts - except adding sugar if the temp is too low if a temp is given (which should be). Spices like cinnamon etc (dried and ground) in small amounts are generally acceptable to add to recipes but nothing else. The lemon juice in this recipe is extremely important as it is the main acid in the canning. You MUST Use Commercially Bottled Lemon Juice- NOT Fresh. Other recipes you might see citric acid. I read many canning books.
For canning this is missing a LOT of info.
For true canning this is missing a LOT of info. It doesn't go over the temp to reach and for how long ( and that if it doesn't reach it you need to add more sugar- sugar increases temp). Be very careful I have a scar from bubbling jam on my face. You need to also process your jams for longer according to your elevation levels. You need to get rid of any bubbles in the can before you process as well as much as possible by taking a long sterile poker and popping them.
For canning info continued....
It is also important to note that you need to place a towel down on the surface when you put down your cans. They can shatter if you place them on a counter that is too cold. Also they can shatter if the air is to cold/chilly around them as well so let them cool in a warmer draft free area. Once they have popped it is best to loosen the rings so you do not have a false seal or store without the rings completely! They don't state how long the spread will last on the shelf before opened.
Walter
Must one remove the seeds? The photo seems to show a wealth of raspberry seeds in the jam.
John Cheek
This is the second time I have made this. It is incredible especially as noted right out of the jar!
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