Raspberry Chocolate Jam


Preserving Method: Water Bath Canning

  1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
  2. Combine raspberries and lemon juice in a large stainless-steel saucepan. In a small bowl whisk cocoa powder and pectin together; add to raspberries stirring to combine. Bring mixture to a rapid boil over high heat, stirring frequently. Add the sugar and return to a full rolling boil that cannot be stirred down, boil hard for 1 minute. Remove from heat. Skim foam if necessary. 
  3. Ladle hot jam into a hot jar, leaving a 1/4 inch headspace. Remove air bubbles. Wipe the jar rim. Center lid on the jar, apply band and adjust to fingertip-tight . Place the jar in the boiling water canner. Repeat until all jars are filled. 
  4. Process filled jars in boiling water canner for 10 minutes. Turn off heat, remove lid and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.