Recipe: Raspberry Chocolate Jam

I can't assure you that the jam would not mold or spoil in some mannner due to the butterfat in chocolate. I think white chocolate contains milk solids, and adding any dairy product to a canned item is considered unsafe. I only know of one jam recipe with chocolate, and it is for a raspberry chocolate one that uses unsweetened baking chocolate.

You would be more assured of a safe product by freezing it. You may freeze any cooked jam recipe as well as freezer jam recipes.

This recipe adapted from Kraft Foods' recipes promoting their pectin products. For best texture use the pectin this recipe was developed for. However, any "low-sugar type" pectin will result in a jam that sets up.

Raspberry Chocolate Jam

6 cups prepared fruit (about 7 pints fresh raspberries)
3 squares unsweetened chocolate
4 cups sugar
1 box Sure Jel for Lower Sugar Recipes pectin
1/2 teaspoon margarine or butter

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 seive it all if preparing for those with dental problems. Removing seeds causes waste, so be sure you have enough berries.) Measure 6 c of crushed fruit into 6 or 8 quart heavy saucepan. Break the chololate 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, add remaining sugar, 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.