I want to make the Chocolate Rasp Jam but...

14 years ago

I just seeded a half flat of raspberries and have about 3 1/4 cups of seeded raspberry pulp. How much do I need to "decrease" the recipe by?

Raspberry with Chocolate

2 3/4 lbs (1.2 kg) raspberries, or 2 1/4 lbs (1 kg) net

3 1/2 cups (750g) sugar

Juice of one lemon

9 oz (250g) 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 immediatedly and seal.

I kind of like this method. I use a 2 quart glass measuring cup for the overnight rest. Then I know how many jars to prep the next the day. I'm planning to use a half teaspoon of butter for the help with foaming also. I'll let you know how it turns out.

Sort by:Oldest

Comments (13)

dgkritch
14 years ago
I'm not much help here, I've got a scale (methinks you need to add to your wish list...).
..
..
..
Wait!!!!!
..
..
..

Only for you would I do this................(Big grin)

I just whipped out my scale and weighed 3 1/4 c. of water for ya!! Weighs 1.5 lbs. Looks like you've got enough for 2/3 of a batch!

G'night, I'm goin' to bed now!!

Deanna
Terri_PacNW
Original Author
14 years ago
I have a scale Deanna..and never thought to weigh out water..LOL I was trying to figure out how to zero out my batter bowl with the berry pulp in it..LOL I guess I should follow suit and GO TO BED too....

BUT as not to waste anything..I put the seed and leftover pulp in the top of the strainer into a small saucepan with water...and boiled it for a few minutes to extract "more" flavor....for a little bit of raspberry syrup to go over waffles in the am.
Related Discussions
Raspberry Chocolate Jam
Q
Comments (5)
LOL, I did the same thing last year. Intended it as gifts but very quickly changed my mind. Last night I just made the strawberry version - every bit as spectacular! I was dreaming about strawberry/chocolate last night even. This is one I don't even WANT to jel - great just as a sauce. I use Giardhelli 60% cacao bittersweet. The recipe suggests 68% (I think) but I can't find it here :( Lori, the recipe is in the link below. Be sure to read all the way down to the Ferber recipe posted by Carol (readinglady). This thread also has comments about the chocolate people use and so forth. Here is a link that might be useful: Chocolate Raspberry jam
...See More
Quince Jam is SOUP. But I wanted Jam
Q
Comments (2)
If the recipe contains honey, adding commercial pectin won't help because (with the exception of Pomona's) honey+pectin=syrup. Honey presents some challenges in jam-making. Generally it doesn't react with the fruit and acid in the same way as sugar. It has a different structure and the results will also be different. Honey is acid. In one way it's an advantage in that it makes honey a less-hospitable environment for bacteria, but the acid in the honey can throw off the sugar-acid-pectin balance. Honey is more liquid, and you have to cook the jam longer to a higher temperature than sugar to achieve a set. So the best option at this point would be to put the jam back in the pan and cook it some more. It might be safest (less risk of over-cooking and getting a scorched or caramelized flavor) to put it in a shallow pan in the oven and a fairly low temp and cook it until it's the thickness you like. What you'd basically be doing is "dehydrating" the jam but it's the least-invasive best-control method for driving off any excess water remaining. For future reference, the rule of thumb is with added pectin you can replace up to one cup of the sugar with one cup of honey. If its a "no-commercial-pectin" recipe, you can replace up to half the sugar with honey. Honey does have more sweetening power and at higher levels not only are there problems with the gel but also the flavor of the honey tends to mask the flavor of the fruit. Good luck and let us know how things turn out. Carol
...See More
Wanted: Nancy's Apple Maple Jam Recipe
Q
Comments (15)
I just did 14 half pints of that jam Saturday night. About 9 p.m. the jam was simmering away and the power went off, some drunk hit a power pole and I lost my lights. My stove is gas, though, so I finished up by lantern light! The jam was just as good as always, I used half Ida Reds and half local Ginger Gold apples and doubled the batch. It "jells" really well, even without the peels. I hate commercial pectin and it hates me, it's too inconsistent for me, so I love these recipes that don't need it. In addition, if you don't need pectin you can cut the sugar down and I did cut it down to about half because Dad shouldn't have all that sugar. Well, he shouldn't eat the jam at all, but he does, so he gets at least half the sugar! Be sure to taste to make sure it's sweet enough for you if you do that. The Ida Reds cooked down so much they could have been apple butter, but the Ginger Golds stayed firmer, thankfully. This is one of my favorite jam recipes, I make a couple of batches every year. Michael, I'm glad you enjoyed it! Annie
...See More
Why can't I make chocolate chip cookies????
Q
Comments (17)
I bake little to nothing other than cookies so I'm no baking expert but I finally got a recipe from a friend that works for me. Pillowy, chewy cookies vs. some previous pancake flat or rock hard recipes I've tried. I don't refrigerate the dough, I use butter and I bake using convection. What I have noticed after using this recipe many times is that the outcome in terms of plump vs. flat does seem to have something to do with how soft the butter is. Yesterday I made them and remembered to take the butter out early so it just softened on the counter. It wasn't all that soft when I made them and they turned out perfect in my opinion. Other times I've had to carefully soften the butter in the microwave. The softer the butter the flatter the cookies. And the harder the butter the more ball shaped the cookies end up. I can also tell the difference in the consistency of the dough - even though all the ingredients are the same. If the dough is "dry" enough that I can form the cookies into a ball then they turn out great (I do make them into balls rather than dropping by spoonful). If it's stickier they end up flatter. If my theory is true, then chilling the dough in the fridge makes sense as the fat would harden as it chills.
...See More
Terri_PacNW
Original Author
14 years ago
Now that I read the recipe again..I may be fine to use the amounts as listed...It does say to seed the raspberries. So I'm guessing that the recipe amounts were written based on seeding..Although it would be nice to know about how much "seedfree" pulp one should continue with.

And generally a half pint(green basket in half flat) equals 8oz so a half flat should have probably not quite 3 lbs in it. RIGHT??
dgkritch
14 years ago
Terri,
I read the quantity of raspberries to be 2 3/4 lb. before seeding, or 2 1/4 lb. "net"....or after seeding.
Maybe that's not right, but that's where I was figuring from.

It looks like the "Pint's a pound..." holds fairly true here.
2 c. would be a pint (1 lb.), so 3 c. should be 1.5 lb.
I would think the pulp would be slightly lighter in weight than water, hence getting in the extra 1/4 c.

You have no idea how many times I've done the same thing with the scale trying to figure out how to zero it while my bowl is full.

Finally........................I figured out I can just go ahead and weigh it, then dump the contents and weigh the empty bowl. Subtract from the "full" weight.

Did you make the jam last night or going to do it today?

Deanna
prairie_love
14 years ago
I just made this the other day - you will love it!

I believe the recipe says 2 3/4 pounds before picking over, 2 1/4 pound after you have picked over and discarded the bad ones..... so I weighed out 2 1/4 pounds of good berries and put them through the food mill. I did not measure how much I got out of it.

Interesting how we all read something different.

FWIW, I use less chocolate than it calls for as I think the chocolate can overpower the raspberry flavor.

Ann
readinglady
14 years ago
Deanna, did you see this earlier Harvest discussion of that Mes Confitures recipe? Down near the end it talks about the chocolate and how much one member reduced it. Melly of the South made it originally.

Carol

Here is a link that might be useful: Harvest Discussion Chocolate Raspberry Jam
Terri_PacNW
Original Author
14 years ago
Okay it's on the stove top. I went with 3 cups of sugar. (plenty) and about 5.6oz of TJ's Bittersweet Pound n a half. It tastes delish mixed up..and smells wonderful coming off the stove as it cooks down..

I have my Peach Melba done..but I didn't use pectin and didn't want to over cook the peaches..so I think I'll have "sauce"..LOL

I have Tayberries ready for a small batch and Cherries for another small batch. Not sure what I'll add to the Cherries..

I also have english muffins to griddle..(what was I thinking!!)
prairie_love
14 years ago
I am in the midst of making a peach melba, but I think maybe a different recipe than yours. Mine does not call for pectin at all (it's from Gourmet Preserves Chez Madelaine). I cooked the peaches and raspberries last night, concentrated the sauce, added sugar, then mixed it all to sit overnight. I'll heat it again and process today. It made the kitchen smell Fabulous and it tastes wonderful!

Personally, I prefer these as sauces. My chocolate/raspberry doesn't jell but that's just fine as we use it over ice cream or angel food cake.

What are tayberries?

There is a cherry/kirsch recipe that sounds wonderful....

Ann
Terri_PacNW
Original Author
14 years ago
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...
readinglady
14 years ago
That Gourmet Preserves Chez Madelaine is the best, right up there with Mes Confitures (with the bonus of being more accessible).

Generally it's easier to get a set sans commercial pectin here in the PNW. The growing conditions for berries result in fruit with higher acid and pectin levels. Sometimes when preservers from other areas of the country are having difficulty it's due to unavoidable factors. Here we can get a good set even with strawberries, which is very unusual indeed.

Carol
prairie_love
14 years ago
Hm, well there's a little tidbit you hadn't told me yet, Carol, LOL!

Yes, Carol, you got me hooked on both those books and I love them.

Terri, I forgot - I did a sour cherry with amaretto sauce this year that is very good. Maybe you should wait with your cherries till you get some liqueur! (it's readinglady's fault that I'm so into fruit and liqueur preserves).

I can't believe how much you are doing in one day! Everything you listed would take me a week.

Tonight I will finish my peach melba, freeze some green beans, start some cucumbers soaking for pickles, and maybe do something else with raspberries (seeing as how I am harvesting about three pints a day).

Have fun!
Ann
Terri_PacNW
Original Author
14 years ago
Well, that is good to know Carol..re:PNW berries and natural pectin.

I had enough cherries to make 4-1/2 pints only. I did simmer with the vanilla bean and then added 1/2 t of almond extract..Yummy..I don't know what kind of cherry, the neighbor gave them to me. But they were a red and not sour, but not super sweet like a Bing. (might have been an under ripe Bing too, for all I know.)

Oh and Ann, if I don't do a few different things while I've got the pots out..then I'd never get anything done.

I didn't get to the beans yet..but I may after dinner, or tomorrow after I get home from work.

I don't think I got a super firm set on the Rasp Chocolate either...
readinglady
14 years ago
I'm not as "into" a firm set as some are. A little softer set, even drippy, is fine with me. I'm all about flavor, at whatever point that seems to maximize.

You can get a firmer set on the Rasp Chocolate by using 1/4 underripe berries, but then set takes precedence over flavor. I'd go with softer. There are worse things than having to lick raspberry chocolate off your fingers, LOL.

Carol

I want to make the Chocolate Rasp Jam but...

Comments (13)

dgkritch

Terri_PacNW
Original Author

Related Discussions

Terri_PacNW
Original Author

dgkritch

prairie_love

readinglady

Terri_PacNW
Original Author

prairie_love

Terri_PacNW
Original Author

readinglady

prairie_love

Terri_PacNW
Original Author

readinglady

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

I want to make the Chocolate Rasp Jam but...

Comments (13)

Terri_PacNWOriginal Author

Related Discussions

Terri_PacNWOriginal Author

Terri_PacNWOriginal Author

Terri_PacNWOriginal Author

Terri_PacNWOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Terri_PacNW
Original Author

Terri_PacNW
Original Author

Terri_PacNW
Original Author

Terri_PacNW
Original Author

Terri_PacNW
Original Author