Chocolate and Blackberry – how divine! You could also do this with raspberries – just as lovely! The recipe will make 2-3 half pint jars – not enough I say as it wont last long in my house.
Here’s the recipe:
- 1½ pints fresh blackberries
- 1½ cups granulated sugar
- Juice of half of one lemon
- 4½ oz good quality bittersweet chocolate, finely chopped
Look through the blackberries and pick out any leaves. Wash and very gently dry any that are dirty. Discard any that are past their prime.
Place the blackberries and sugar in a stainless steel saute pan. Cook over medium heat, stirring frequently, until the sugar melts and forms a syrup with the blackberry juices.
Run the blackberries through a food mill (or press through a fine-mesh sieve if you don’t have a food mill), and discard any solids.
Return the liquid to the saute pan, and add the lemon juice. Heat the mixture over medium-high heat until just before it boils. Lower the heat and add the chocolate. Stir slowly with a whisk until uniform in consistency.
Let the sauce cool for two hours (or, pour into a storage container and refrigerate until ready to process).
Prepare a stock-pot for canning and wash 3 half-pint mason (or equivalent) jars in hot, soapy water. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften the seal.
Bring the chocolate-blackberry mixture back to a rolling boil and boil hard for five minutes, stirring constantly.
Turn off the heat and let the jam rest for two or three minutes. At that point, if the surface wrinkles when pushed gently, it’s ready. If not, return to heat. Boil for two minutes, allow to rest, and re-test. Repeat until the preserves reach the desired consistency.
Ladle hot preserves into jars, leaving ¼-inch of headspace. Wipe jar rims and threads clean with a clean, damp towel. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
Recipe from Coleen