Chocolate Raspberry Jam Canning Recipe
Indulge in the decadent fusion of fruit and chocolate with this irresistible Chocolate Raspberry Jam Canning Recipe. Bursting with the natural sweetness of six cups of fresh raspberries, this homemade jam is elevated by the rich depth of cocoa powder and velvety dark chocolate. A hint of tart lemon juice balances the flavors, while pectin ensures the perfect consistency for spreading. Ideal for canning enthusiasts, this recipe combines traditional techniques with a gourmet twist, making it an excellent choice for long-term preservation or gifting. Whether spread over warm toast, swirled into yogurt, or used as a luxurious dessert topping, this chocolate-infused raspberry jam will transform any dish into a decadent delight. Perfect for lovers of creative canning recipes and unique preserves!
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Recipe Information
Ingredients
- 6 cups Fresh raspberries
- 4 cups Granulated sugar
- 1 cup Cocoa powder
- 1 box (approximately 1.75 oz) Pectin
- 2 ounces Unsweetened dark chocolate (chopped)
- 2 tablespoons Lemon juice
- 1 teaspoon Butter (optional, reduces foam)
Instructions
Prepare your canning jars by sterilizing them. Place the jars in a large pot covered with water, bring to a boil, and allow them to simmer while you prepare the jam. Place the lids in a separate small pot of warm (not boiling) water to ensure a proper seal.
In a large, heavy-bottomed pot, mash the raspberries with a potato masher or the back of a spoon until they release their juices.
In a small bowl, mix 1/4 cup of the sugar with the box of pectin. Sprinkle this mixture over the mashed raspberries and stir well to combine.
Add the lemon juice and optional butter to the pot. Butter helps reduce foam, but it is not required.
Place the pot on medium-high heat and bring the mixture to a boil, stirring frequently.
Once the mixture reaches a rolling boil (one that cannot be stirred down), add the remaining sugar and cocoa powder. Stir continuously to dissolve the sugar and cocoa.
Return to a rolling boil, then boil for exactly 1 minute while stirring constantly.
Remove the pot from heat and stir in the chopped dark chocolate until fully melted and incorporated.
Skim off any foam from the surface of the jam using a spoon.
Using a ladle and a canning funnel, carefully fill the sterilized jars with the hot jam, leaving 1/4 inch of headspace at the top of each jar.
Wipe the rims of the jars with a clean damp cloth to ensure a proper seal. Place the lids on top and screw on the bands until fingertip-tight.
Process the jars in a boiling water canner for 10 minutes (adjusting for altitude if necessary). Ensure the jars are fully submerged and covered with at least 1 inch of water.
Remove the jars from the canner and place them on a clean towel. Allow them to cool undisturbed for 12-24 hours.
Check the seals by pressing the center of each lid. If it does not flex, the jar is sealed correctly. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars that did not seal properly and consume within 2-3 weeks.
Nutrition Facts
Calories |
3964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 962.9 g | 350% | |
| Dietary Fiber | 87.1 g | 311% | |
| Total Sugars | 835.1 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2834 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
