How do you use YOUR chocolate raspberry jam?

jude31

15 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
15 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
annie1992
15 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 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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It may be that you would have to expirement with adding honey. Keep in mind that it may not set the same as cane sugar. Honey also tends to scorch if its boiled too much. Honey of different types, themsleves can vary the taste drastically, so if you have a delicate raspberry and chocolate flavor combination, the honey you use may give it a different taste entirely. Another option is raw sugar (Turbinare) which has the molasses and the other essentials that are not refined out of the cane sugar. It to can burn if cooked too long. If your using a pectin, it might work, but without some experimentation, its going to be very difficult to know the end result. About all you can do is start off with the two main ingredients, and then add the sweetener for just one cup of the final product. Then try a different sweetener or ratio, and see what that does for just one cup. Chocolate can also vary in quality and taste, Dutch process, milk, dark, bittersweet, 50% cocoa butter, 60% or even higher. All these have to also be factored in to the final product. Finally a fructose sugar, even though refined as a white granulated product somewhat, is usually derived from fruits or corn. It too can scorch quite easily. I used it long ago and found you needed less, as once the spread is chilled it tends to improve sweetness. Thats the reason they use fructose in many sweetened drinks. Good luck!
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jojoco
15 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...
hostaheaven_618
15 years ago
Okay, my mouth is watering! Could someone please post the recipe for the Chocolate Raspberry Jam? Thanks so much!

Chris
jude31
Original Author
15 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
lowspark
15 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.

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

lowspark

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jude31
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