chocolate raspberry jam (seedless)

I admit it: I’m a chocoholic. I can’t help myself. It doesn’t matter when or where, I need chocolate. That includes breakfast, and my AM toast. I start most days with wild bumbleberry or wild raspberry, but there are times when my chocolate sweet tooth can’t be overpowered. Those times, I reach for my chocolate raspberry. It absolutely hits the spot – delicious raspberry jam with a slight overlay of dark chocolate. Mmmmm mmmmm good! It’s also stellar on ice cream!

Enjoy making this goodness yourself! Your house will smell amazing.

Preparing ingredients

– Using Squeezo, use smallest screen to juice raspberries berries and remove seeds to make 4.5 cups of wild raspberry juice/pulp

– Measure out 6 Tbsp pectin (I use Ball Real Fruit Classic Pectin)

– Measure out 5 cups sugar

– Measure out .5 cup dark chocolate cocoa powder

– Mix sugar and cocoa

– If desired, to reduce boil over, set aside .5 tsp butter (optional)

Canning prep

– Prep hot water bath

– Sterilize jars

– Heat lids in hot water for sterilization and flexibility

– Lay out utensils (jar lifter, magnet to remove lids from hot water, funnel, etc.)

Cooking instructions

Heat juice over high heat, bringing to a rolling boil

– While heating, slowly stir in pectin

– While heating but after pectin, stir in butter if using

– Once at rolling boil, add entire measure of sugar and cocoa, and stir to dissolve

– Return to rolling boil and boil hard for 1 minute

– Remove from heat

– Skim foam if needed

Canning process

– Place funnel on top of a sterilized jar

– Ladle jam into jar, leaving 1/4 inch headspace

– Wipe any jam from the top of the jar

– Using magnet, remove lid from hot water and place on jar

– Screw band onto jar until finger tight (do not over tighten)

– Place jars in waterbath for 10 minutes at a high boil (adjust for altitude if needed); ensure jars stay completely upright

– Remove jars from waterbath, keeping completely upright

– Place jars on counter or other surface untouched for at least 24 hours to ensure a seal and that jelly begins to set up properly

– Jars should seal within about half an hour but may take up to 24 hours; press top of lid after 24 hours and if it pops back up, the jar didn’t seal and should be placed in the fridge to be eaten soon

– If jam has properly set after 24 hours, carefully move jam to storage area; if still not set, wait up to a week for full set, them move to storage; if jam doesn’t set, eat over ice cream as a topping!

– Eat, share, and enjoy!

I hope you love my bumbleberry recipe; keep an eye on our blog to find more recipes; I’ll be posting one a week for a few weeks.

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2 thoughts on “chocolate raspberry jam (seedless)

  1. Yum!!! I have made many jars of Raspberry Jam from the berry patch that was your front yard growing up. Good memories ❤️ Habanero Raspberry one of my favorites!! Hugs
    Miss Bridget

    Liked by 1 person

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