Fill canner half full with water and start heating up.

Wash jars and let them stand in hot water to warm up.

Put lids into almost boiling water.

 

Crush about 2 qts of fresh raspberries into pulp. You can strain out some seeds, if you prefer.

Take 5 c. of pulp and put into saucepan.

I wound up with a little extra, and just left it in with the other, so I had something like 5 1/2 cups of pulp.

I used Baker’s Unsweetened chocolate and Mrs. Wages Fruit Pectin, but you can use whichever brands you prefer.

Stir 1 box pectin into pulp.

Add 5 ounces of unsweetened chocolate. Add 1/2 tsp butter to reduce foaming (optional).

Bring to a full rolling boil, stirring frequently.

 

Stir in 7 cups sugar. Return to a full rolling boil and boil for one minute, stirring constantly.

Remove from heat, skim foam.

Note: I didn’t remove my pan from heat.  I just turned the burner off, otherwise it starts to gel before I get it all ladled into jars.

Optional: add 2 tsp almond extract for a raspberry/chocolate/almond jam.

Ladle into prepared jars.

Wipe edge of jar with clean, damp cloth or napkin to help ensure a good seal.

Put hot lid on filled jar.

Secure with band.

As you fill jars, place into elevated wire rack in canner.

Note: These little 4 oz jars are a pain in the patootie. They refuse to stay in the rack and constantly slip between the wires and fall down. I wound up just lowering the wire rack into the water and then placing the jars in the lowered rack.

 

Bring to a boil and process for 10 minutes, making sure to add 1-2 minutes for every 1,000 feet above sea level.

Yum!

Note: I’ve found with raspberry jam that if I remove too many seeds, it doesn’t seem to set up as firm as if I leave the seeds in.