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Chocolate Raspberry jam
It couldn’t be easier to make homemade chocolate raspberry jam recipe with the Ball® canning water bath method, tips and tricks.
Course
Appetizer, Breakfast, Lunch
Cuisine
American
Keyword
canning jam, raspberry jam recipe
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
canning time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
8 oz jars
Calories
42
kcal
Author
Ashlee Marie
Ingredients
2/3
cups
cocoa powder
6
Tbsp
Ball® Classic Pectin
8
cups
fresh or frozen raspberries
1/4
cup
lemon juice
4
cups
sugar
US Customary
-
Metric
Instructions
Prepare the jars – wash with soapy water
Place the glass jars in a large pot of water with a rack on the bottom – make sure the water is 1-2 inches above the top of the jar
Bring to a simmer and bring to 180 degrees, keep simmering until ready to use
Mix the coco powder and Ball
®
classic pectin together.
In a flat baking dish mash the raspberries.
In a stainless steel medium saucepan add the mashed raspberries and lemon juice.
Add the cocoa/pectin mixture and stir.
Bring to a boil and add the sugar and stir
Over high heat bring to a rolling boil that can’t be stirred down and boil hard for 1 min
Remove from heat.
One at a time bring out a jar, pouring out the water, and place on a towel.
Using the funnel fill the jar leaving ¼ inch headspace
Wipe the jam jar rim and place the lid on top, add the band and adjust to finger tightness.
Place the jar back into the pot of water and repeat until all the jars are filled
Bring the water back up to a boil and boil rapidly for 10 mins (remembering to adjust for altitude)
Turn of heat and let sit for 5 mins
Remove jars and let sit for 12-24 hours.
Check lid for seal (if one didn’t seal just place it in the fridge and use it first), and store in a cool dry place for 18 months
Refrigerate after opening.
Video
Nutrition
Calories:
42
kcal
|
Carbohydrates:
11
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
2
mg
|
Potassium:
25
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
5
IU
|
Vitamin C:
2.9
mg
|
Calcium:
3
mg
|
Iron:
0.2
mg