How do you use YOUR chocolate raspberry jam?

jude31

14 years ago

I have a few jars left of the chocolate raspberry jam and would like to hear how you use yours.

TIA

jude

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Comments (6)

Solsthumper
14 years ago
Jude, when a spoon won't do, I like to place a dollop in cupcakes before they're baked. I've also mixed a few tablespoons in prepared buttercream.

Sol
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annie1992
14 years ago
Like Sol, I like a spoonful in the middle of a cupcake or muffin, I like it stirred up and spooned over ice cream or Jo's fruit torte, and it's really good in a peanut butter cookie sandwich.

Oh, it makes good cake filling and topping for cheesecake too...

Annie
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The only one I can think of offhand that uses cocoa as opposed to chocolate is this one: Jeanne's Decadent Banana Split Conserve Recipe By :Katie Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups thoroughly mashed bananas 5 cups granulated sugar 2/3 cup bottled lemon juice 1 teaspoon Fruit Fresh (absorbic acid) 1 tablespoon unsalted butter 1 package liquid pectin -- (3 ounce) 3 tablespoons pure cocoa powder 2 tablespoons light rum or rum extract 1 cup coarsely chopped walnuts In a medium stockpot, combine the mashed bananas, lemon juice and Fruit Fresh. Gradually add in the sugar, cocoa powder and butter. Over medium heat, heat the mixture stirring constantly, until the sugar is dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly so it will not scorch. Stir in the liquid pectin and return to a full rolling boil for 1 more minute, stirring constantly. Skim off any foam. Remove the stockpot from the heat, stir in the walnuts and the rum. Ladle into sterilized jars leaving 1/4 inch head space. Wipe rims. Cap and seal. Process in a water bath canner for 10 minutes for half-pints or 15 minutes for pints. Yields 9 to 10 half-pints. One poster (sorry, don't remember who) said she felt chocolate flavor didn't stand out enough and recommended replacing the rum flavoring with chocolate flavoring. Or, of course, rum (either liquor or extract) and chocolate flavoring could both be used. Carol
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The issue is that chocolate in jam(as opposed to cocoa) doesn't follow U.S. canning standards. It's the fat and the dairy that're the issue. White chocolate would be even less acceptable than dark. I'd be concerned that white chocolate might turn out oily integrated into a preserve. I'm not sure how you'd retain the delicate character. That being said, the raspberries are high-acid and there's plenty of sugar, so if I chose to BWB and shelve, I wouldn't agonize about it. I'm wasn't sure about the source of your disappointment. Are you disappointed with the flavor once cooled or the set? What can happen with preserves is they end up being cooked over a long period and they thicken but they don't really "set"; as a result of the slower process the flavor is less fresh. This can be a real problem with some stoves and pans. Just less-than-ideal conditions. Because of the chocolate and the de-seeded puree the set in this preserve is a bit more problematic anyway. Generally you can cook to about 218-219 for a sauce. One benefit of refrigeration is you can achieve things not possible with canning. So I'm imagining this raspberry preserve soft-set, cooled and thick but still pourable (think curds) and layered in a slender jar. Raspberry preserve, chocolate ganache, raspberry preserve, chocolate ganache, etc. White chocolate would be especially pretty. It would make a lovely gift great for poundcake, ice cream, whatever. Or just sneaking out spoon-by-spoon a bit at a time. Carol
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Ok, mine are in the oven. Hershey's "special dark" chocolate in place of regular chocolate chips, because that's what I had. About twice as many raspberries because I bought a container at the farmer's market and that's how many there were. I'm at elery's with Mother, tomorrow we're going to the university librry in Bowling Green, Ohio, so she can do her geneology "stuff". If we don't eat them all tonight, they'll be nice waiting for us when we get back tomorrow evening. Annie
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Ann, I didn't use a recipe on the Peach Melba..I did sugar overnight the ingredients. Added the juice of one Meyer Lemon..and then cooked. It's really seedy though.. The Raspberry Chocolate is BWBathing right now. It's is devine! I didn't over sweeten which I was hoping for. I like my chocolate raspberry bittersweet! I got 3- 1/2 pints and 3- 1/4 pints. Tayberries are a cross between blackberries and raspberries. I believe originally from Scotland. They grow very well in the PNW. I get them at the Upick farm I used to work at. They were just starting to come on when I had time to go picking so only got about 3 cups of them. They are a glossy berry(looks alot the same as a loganberry, in color and shape and size, but logans are "matte") so have a higher pectin rate then most berries. You don't have to use pectin with them. I have in the past followed the raspberry jam recipe in the pectin boxes with great sucess..but I'm leaning towards no pectin if I can help it these days. Next up the tays... Cherries last~I don't have any kirsh..only thing in the liquor cabinet is Whiskey and a bit of Triple Sec. I may just drizzle in some almond extract and maybe cook them down with a half vanilla bean.. and if I'm not worn out to much...My first attempt at Dilly Beans...
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jojoco
14 years ago
I've always wanted to make it, but never did. But, if I did, I would imagine I would eat it on ice cream. Bet it would be great as a filler for thumbprint cookies...
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hostaheaven_618
14 years ago
Okay, my mouth is watering! Could someone please post the recipe for the Chocolate Raspberry Jam? Thanks so much!

Chris
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jude31
Original Author
14 years ago
I'm not sure this is the recipe I used but this one is from Mes Confitures by Christine Ferber. The book just happened to be handy.

Raspberry with Chocolate Jam

2 3/4 pounds raspberries, or 2 1/4 pounds, net
3 1/2 Cups granulated sugar
Juice of 1 lemon
9 ounces extra bittersweet chocolate*

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, mix the raspberry pulp with the sugar and lemon juice. Bring to a boil and cook 5 minutes, stirring gently and skimming carefully. Sdd 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.

*An extra-bittersweet chocolate, ranked high for qualty, is Lindt's "Excellence". Excellence contains 70% cocoa, which makes it popular with professionals.

You might check out "jams" on the Harvest Forum, which is probably where I got the recipe I used. You will also be able to check out the tips from others who have made the jam.

Good luck.

Thanks to all who gave me their suggestions for using the jam.

jude
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lowspark
14 years ago
I recently bookmarked a page in a libarary cookbook for strawberry chocolate paninis. IIRC they used frozen strawberries and chocolate chips and made paninis with them. I bet you could easily do something similar with the jam.

OTOH what *I* would do is send it to someone who gave me a cool suggestion regarding paninis! LOL Just kidding - I do NOT need any sweets in my house. I bookmarked the page and now I have to keep myself from actually copying it and making it.
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How do you use YOUR chocolate raspberry jam?

Comments (6)

Solsthumper

annie1992

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How do you use YOUR chocolate raspberry jam?

Comments (6)

Solsthumper

annie1992

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hostaheaven_618

jude31Original Author

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jude31
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