Chocolate Raspberry Jam

Chocolate Raspberry Jam

Ingredients:
6 cups prepared fruit (about 7 pints fresh raspberries)
3 squares unsweetened chocolate
4 cups granulated sugar
1 box Sure Jel (for lower sugar recipes pectin)
1/2 teaspoon margarine or butter

Directions:
Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids; they all
were part of the original fresh berry. (Sieve 1/2 of the pulp to remove some seeds if desired. You can
sieve it all if preparing for those with dental problems. Removing seeds causes waste, so be sure you
have enough berries.) Measure 6 cups of crushed fruit into 6− or 8−quart heavy saucepan. Break the
chocolate squares into smaller pieces and add them to saucepan.
Measure sugar into separate bowl. Mix 1/4 cup sugar from measured amount with pectin in small
bowl. Stir pectin−sugar mixture into fruit in saucepan. Add butter. Bring quickly to full rolling boil
and boil exactly 1 minute, stirring constantly. Remove from heat. Skim foam and ladle into pint or
half−pint jars, leaving 1/4−inch headspace and process 10 minutes in boiling water canner.
Chocolate Raspberry Jam 35
Crab Apple Jelly