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Raspberry and Chocolate Jam
Deep and rich this raspberry and chocolate jam is great on toast and as a dessert topping too
Ingredients
- 500 g raspberries
- 200 g sugar
- 1/2 lemon juice
- 60 g dark chocolate 70% cocoa solids
- 1 tbsp Grand Marnier any orange liqueur (optional)
Instructions
- Rinse the raspberries and pat dry just before you are going to use them (don't do this earlier as the berries will absorb the water and become mushy).
- Press the berries through a wire sieve into your preserving (or any other heavy based pot) pan.
- Add sugar and lemon juice.
- Heat gently to dissolve the sugar and stir to mix well.
- Bring to the boil for 10 minutes and skim off any scum that comes to the surface.
- Grate the chocolate and add this to the jam.
- Test for setting point (saucer in freezer for 10 minutes then spoonful of jam on it and into fridge for 5 minutes before running a finger through it to see if it wrinkles, if it does it has reached a set).
- Add the liqueur and stir through.
- Ladle into sterilised jars and seal.
Notes
Makes 2 small jars
Calories shown for entire quantity of raspberry and chocolate jam
Nutrition
Calories: 727kcalCarbohydrates: 149gProtein: 6gFat: 15gSaturated Fat: 7gTrans Fat: 1gCholesterol: 1mgSodium: 11mgPotassium: 634mgFiber: 20gSugar: 121gVitamin A: 100IUVitamin C: 80mgCalcium: 92mgIron: 6mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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