It was a perfect picking day. We were able to pick buckets of berries to be made into Raspberry jam and Raspberry-Chocolate Jam.
Raspberry Chocolate Jam
2 3/4 lbs raspberries
3 1/2 cups sugar
Juice of one lemon
9 oz extra bittersweet chocolate (68% cocoa)
Pick over the raspberries. Omit rinsing them so as to keep their fragrance. Put the raspberries through a food mill (fine disk). In a preserving pan, mis the raspberry pulp with the sugar and lemon juice. Bring to a boil and cook 5 minutes, stirring gently and skimming carefully. Add the chocolate, grated. Mix and then pour into a ceramic bowl. Cover with a sheet of parchment paper and refrigerate overnight. Next day return the mixture to a boil. Continue cooking on high heat for about 5 minutes, stirring and skimming if needed. Return to a boil. Check the set. Put the jam into jars immediately and seal.