That is so nice of you!

I have been the recipient of many preserves and my preferred ones are those that I think are "safe". So, no low sugar or anything too questionable.
But if I had to choose something I'd really like to have that you might be able to make, it would be either Chocolate/raspberry jam or plum jam.
I would eat both gladly.

I make a hot raspberry cranberry jam that is wonderful with chevre or cream cheese as a cocktail snack and certain people hint "Will you be making that again this year"?
Also a hot pepper jelly with habaneros gets raves.
I know certain people love peach preserves....and others go crazy for my 3 orange marmalade.
And I have someone who really loves loves crab apple jelly....so between now and frost I need to find a source of some non sprayed crab apples and get me about a gallon of them!!
Everyone doesn't get the same thing....and there are a few who get biscotti!
Linda C

I take a big basket of preserves to work every Christmas as a thank you to my staff, board, Friends of the Library and volunteers. Everybody gets to pick a jar and it seems to be about an even three-way split between old-fashioned jams and jellies, sweet/hot sauces and jams, and just plain hot.

Strawberry preserves and apricot pineapple jam always disappear. The popular sweet/hots are my pepper jelly, a chipotle peach jam, Habanero Gold and Peach Preserves for Cold Mornings (peaches and habs). And I have a few people that like savory-spicy. They favor salsa and Green Dragon Sauce (sort of like green tabasco, but hotter).

Then there are the adventurous ones who go for the chutneys, apricot bbq sauce and Smoky Chipotle Ketchup.

Someone gave me a gallon of raspberries. Thinking chocolate raspberry jam is a pretty good idea.

KatieC, would you mind posting your recipes for Peach Preserves for a Cold Morning and the Chocolate Raspberry Jam?

TIA,

jude

Thank you everyone. I've seen the recipe for Chocolate Raspberry Jam, but I have trouble imagining chocolate jam. Maybe I will have to make a batch and try it. I agree that the sweet/hot combinations are always popular. The Smoky Chipotle Ketchup sounds good too, I think I'll put that on the list. Would you share your recipe KatieC?
Thanks
Jane

Katiec - what a great idea, letting everyone pick what they know they will use! We love my girlfriend's pickled green tomatoes, chow chow and bread and butter pickles. We don't eat jellies or jams, so those are wasted on us. SIL makes DH a batch of pear butter every year. It ends up in the trash. I don't know why he can't tell her he doesn't eat it. I should just start re-gifting it to someone who likes pear butter so it doesn't sit in my fridge for six months.

Still waiting for the chocolate raspberry jam to be posted to this thread.
I'm going to make some wine jelly this weekend to put in my gift stash.
Linda C

I googled chocolate raspberry jam and some are made with chocolate and some are made with cocoa powder - interested to see which KatieC uses.
Jane

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Posted by zabby17 z5/6 Ontario (My Page) on
Mon, Jul 23, 07 at 17:07

I've been fantasizing about making it for a year now, and finally did last night. MAN, is it good! The raspberry flavour is the main thing, and the hint of chocolate rather intensifies it. Mmmmm.

But I did wonder about including the chocolate. I presume it is a recipe considered safe, because I know I got it here (though I uncharacteristically didn't note from whom --- argh, I hate that, I prefer to give credit where it is due), and don't remember any debate or warnings that would surely have ensued if it wasn't; I would have definitely noticed, because I knew I wanted to try it.

But doesn't chocolate contain fat, in the form of cocoa butter, which is generally a no-no? Anyone know why it is OK? Is it because it's a small amount --- 3 ounces of chocoate in a six pints of raspberries?

Or maybe it's NOT safe, I'm remembering wrong, and I need to keep it in the fridge? (There is, frankly, NO question of not eating it --- it is TOO good!)

I've made 7 cups of potentially toxic deliciousness? (Frankly I would probably eat it anyway, it is SO good!)

Also, any ideas on if it matters what chocolate one uses? The recipe said unsweetened squares, and I used a dark (70% cocoa) slightly sweetened Swiss kind, because the squares available were not as good a quality, and if I was going to the trouble of sieving a bunch of raspberries I wanted to start with good ingredients. I assume the only difference is that I ended up adding a wee bit more sugar.

Any thoughts?

Zabby

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* Posted by ksrogers EasternMass Z6 (My Page) on
Mon, Jul 23, 07 at 17:40

Hmm.. I would be concerned too. But chocolate, unlike many other fats doesn't seem to go rancid, so it may be ok.. There are extracts of chocolate flavoring and these have no fat added.

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* Posted by readinglady z8 OR (My Page) on
Mon, Jul 23, 07 at 19:11

I think you may be talking about Christine Ferber's recipe? Didn't Melly post it?

Generally chocolate isn't "approved" in jams on this side of the ocean, for just the reason you mention, the fat content. However, I would guess that is the assumption; I'm not sure any testing has actually been done. I'm not convinced a little fat in a high-acid high-sugar product is that big a risk. I would be concerned about something like a home-canned fudge sauce with chocolate and dairy, which is a different thing.

Approved recipes I've seen use cocoa, which I just wouldn't put in a raspberry preserve. Like the banana jam with cocoa.

Personally I wouldn't worry too much but refrigeration sounds like a great option. It's not as if it's going to last very long anyway, LOL!

I forget who recommended it - Dorie Greenspan perhaps? Or maybe Regan Daley? Anyway, she said she routinely subs bittersweet chocolate for unsweetened for just the reason you mention - poor quality - and also for an added smooth unctuousness. I've used bittersweet ever since and much prefer it.

Carol

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* Posted by zabby17 z5/6 Ontario (My Page) on
Mon, Jul 23, 07 at 21:16

Thanks, Carol.

I have popped those jars in the fridge for now but would love to feel confident in it as a canned product is to be able to give some away.

Ken makes an interesting point that chocolate itself seems to be very shelf-stable in a way most fat-containing items aren't. (It EVENTUALLY gets stale, and in the meantime can develop a sort of whitish coating, but that's not harmful or even bad tasting.)

The recipe I used is below. Does anyone recognize where it came from? (That'll teach me not to take note!) Melly, was it you who posted it?

Z

Chocolate Raspberry Jam

6 cups frozen raspberries, crushed or 7 pints fresh raspberries
3 (1 ounce) unsweetened chocolate squares
4 cups sugar
1 box powdered pectin
½ tsp margarine or butter

Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquids and solids; they were all part of the original fresh berry. (Sieve 1/2 of the pulp to remove some of the seeds if desired. You can sieve it all if preparing from those with dental problems. Removing seeds causes waste, so be sure you have enough berries.).

Measure 6 cups of crushed fruit into a 6-8 quart heavy non-reactive saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.

Stir pectin into fruit and add butter. Bring to a full rolling boil. Boil for EXACTLY 1 MINUTE, stirring constantly. Quickly stir in sugar. Return to full rolling boil and boil 1 minute, stirring constantly. Remove from heat.

Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch headspace. Process for 10 minutes in a BWB. Makes 6-7 half pints.

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* Posted by zabby17 z5/6 Ontario (My Page) on
Mon, Jul 23, 07 at 21:31

OK, I couldn't find anything with the GW search but a Google search turned up this thread from here from '05.
Gardengrl posted the recipe I used and Melly weighed in with some variations and excellent advice.

My apologies to both for not having noted their contributions!

Linda Lou has OK'd it so I am going to give it away with confidence. (My best friend is a chocoholic, and especially loves it combined with fruit; she's going to be my witness at my wedding and I have been looking for little giftie things --- not expensive, just special for that person --- to give the folks who are helping me out, and one reason I made this recipe was thinking it would be a nice part of a gift basket for her.)

I like a soft set as well, but my pectin version didn't set even that far, at least so far, though it is pretty thick for a sauce. I think I did not let it boil hard enough before the sugar. When I saw how hard it boiled for that second minute, after the sugar, I decided the previous minute might not have really been a "roiling boil" of the same magnitude.

It is really surprisingly delicious. A little sweet for my taste, but I am NOT a big fan of chocolate/fruit combos --- generally I love chocolate and love fruit but prefer them separate. But this is lovely, not very chocolatey -- just a very intense raspberry flavour with a hint of chocolate, such as to sort of, as I said, intensify the berry flavour. Really nice.

But now I want to try the Mes Confitures version, too! I wish I'd thought to Google this thread before I made it. A little less sweet would be perfect.

Well, something to look forward to for NEXT year....

Z

Here is a link that might be useful: raspberry chocolate jam thread
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* Posted by linda_lou SW Wa. (My Page) on
Mon, Jul 23, 07 at 22:15

It is fine. I have made it before, too. The recipe came from the Sure Jell site, at least that is where I first saw it a few years ago.
That is a nice, thoughtful gift for you to make for your friend !
Zabby, congratulations on your upcoming wedding !!!

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* Posted by zabby17 z5/6 Ontario (My Page) on
Tue, Jul 24, 07 at 1:29

Thanks!

You may remember that I made jars of various preserves, etc. for my friend's wedding a couple of years ago (this is the friend who love chocolate, and really appreciates home canned things!).

I really liked that idea, and was thinking I would do the same for my own wedding, but so many people are flying here from out of town --- our families are far-flung --- and I found out (the hard way!) that a mason jar of jam is NOT allowed on carry-on airline luggage in this day and age, so it seemed not a kind thing to give them out!! So I am glad I got to do it for her.

Now my worry is that all the wedding stuff in the early fall (it's in September) will intefere with the tomato harvest! I may have to have U-pick tomatoes for favours....

;-)

Zabby

Zabby

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* Posted by readinglady z8 OR (My Page) on
Tue, Jul 24, 07 at 2:42

I'll bet unsweetened chocolate is very low in fat and definitely a Sure-Jell recipe isn't anything to worry about.

I do have to say, though, I don't worry about Ferber's recipes either, even though she follows the European practice and doesn't BWB. I just can't imagine much of a problem, other than the scant possibility of mold. Hers would be definitely be lower in sugar and I assume more intensely flavored.

I've gotten fairly good at locating items in GardenWeb threads using their native search engine, but really Google is so much easier I don't know why I bother. (Except for the challenge, LOL.)

Carol

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* Posted by mellyofthesouth 8 Netherlands (My Page) on
Tue, Jul 24, 07 at 11:56

I'm glad you figured it out. I like the ferber recipe better and it has the added advantage of not using pectin. I did reduce the chocolate in her recipe a bit to keep the proportions in line with the sure-jell recipe. It is good stuff. Try it in a crepe sometime!

Zabby, those carry on rules changed my plans last christmas. I ended up mailing all the jars that I normally would have carried in my luggage.

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* Posted by ksrogers EasternMass Z6 (My Page) on
Tue, Jul 24, 07 at 15:53

Just a suggestion. Ever make a totally chocolate cake? If so, spread apricot preserves on the layers prior to frosting. Unbelieveable combination!

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* Posted by annie1992 Z5 MI (My Page) on
Wed, Jul 25, 07 at 13:06

Zabby, I've not made that jam yet, but I'm going to, I was gifted a jar by (I think) RobinKate, who I miss around here. I'll have to email her and see how she's doing!

My true reason for logging onto this thread, though, was to tell you congratulations on the upcoming wedding and I'm wishing you lots of happily ever after.

Virtual hugs to the beautiful bride.

Annie

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RE: About that Chocolate-Raspberry Jam

katiec,
I'm really interested in your chipotle peach jam. Do you have a favorite recipe that you'd be willing to post? Do you think I could substitute figs for the peaches?

I haven't made the choc/raspberry jam...I do want to make some, though I haven't decided which recipe to use.

Here are the other recipes. Evenshade, I'm not sure about subbing figs. Since it's a pectin jam, not sure if lower acid figs would set differently.

My notes say I modified this, but I'm sure I only added more chipotles. I love this...besides being delicious, you don't have to deal with peeling he peaches.

* Exported from MasterCook *

Peach Chipotle Jam

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories : Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups chopped ripe peaches -- unpeeled
2 tablespoons lime juice
5 cups sugar
2 tablespoons chopped chipotle in adobe sauce
1 package dry pectin

Mix together the peaches, chipotle, and lemon juice. Process in food processor until the peaches are extremely small but not pureed; they should resemble flecks.

Place peach mixture in a heavy bottomed saucepan. Over medium/high heat, bring to a boil and add pectin - stirring constantly. Add sugar, combine well and return to a full rolling boil. Boil one minute. Remove from heat and skim foam if necessary.

Ladle into clean hot jars and process in a hot water bath for 10 minutes.

Source:
"Harvest Forum"
- - - - - - - - - - - - - - - - - - -

NOTES : Makes six 8-ounce jars

I imagine this came from the Harvest Forum as well. Excellent on a toasted English muffin. It really does warm you. I have a friend who glazes her hams with this...

* Exported from MasterCook *

Peach Jam for Cold Mornings

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ripe peaches -- peeled and diced in a 1" dice
l/2 medium-size orange -- quartered and seeded
2 habaneros -- (seeds and all)
4 cups sugar
1/4 teaspoon almond extract
3/4 Cup light, mild honey

Combine peaches, sugar, and honey in a Dutch oven; stir well. Cover and let stand 45 minutes. Process orange and habaneros in food processor until finely chopped, stopping once to scrape down sides.

Place orange, habaneros, and an equal amount of water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until orange rind is tender.

Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high, and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil; cook, uncovered, 20 to 25 minutes or until candy thermometer registers 220F (adjust for altitude - it's 214F at my house, 3000'), stirring often.

Remove from heat; stir in almond extract. Skim foam. Pour hot mixture into clean, hot jars, leaving 1/4-inch headspace. Process jars in boiling-water bath 10 minutes. Yield: 6 half-pints.

And another from Harvest Forum..

* Exported from MasterCook *

Smoky Chipotle Ketchup

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories : Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lbs. ripe tomatoes -- coarsely chopped
1 large onion -- finely chopped
1 large poblano chili -- finely chopped
2 jalapeno chilies -- coarsely chopped
4 canned chipotle chilies -- (2-5) chopped
1/2 cup cider vinegar
1 cup dark brown sugar
1 tsp. celery seed
1 1/2 tsp. mustard seed
1 tsp. black pepper
1 1/2 tsp. salt

Combine all ingredients in large, heavy nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally, until vegetables are soft and sauce is reduced by one-fourth.

Puree in a food processor or food mill, or use a stick blender. Strain through a sieve if desired. Bring to a boil and simmer until quite thick and dark brownish red.

Store in the refrigerator for up to 1 month, or process in a boiling water bath: 15 minutes at 0-1000 ft., 20 minutes at 1001- 6000 ft. and 25 minutes above 6000 ft.

I just finished making Peach Jam for Cold Mornings. Made 6 1/2 pts, 1 jelly jar and 2 pimiento jars which I will stick in the fridge. That stuff is so hot it will burn the hair off your tongue. On the outside chance that I make it again I will definitely only use one habanero pepper. The flavor is excellent and then...the heat from the peppers hits you. But, as a rule I like things pretty hot. I'm sure when I taste it with something else it will be tamed down. I think with cream cheese on an English muffin might be a start.

I stll want to make the Raspberry Chocolate Jam but not until I can get a recipe with definite amts. and kinds of chocolate. Too many variations in the ones I've seen and I really don't deal well with that. I'd rather have it spelled out to me.

jude

Thanks for the fig advice (and the recipe!)katiec.

LOL, Jude...I know what you mean. It's borderline too hot for me, too. Too hot but it tastes so good. Cream cheese definitely helps.

You're welcome Evershade...let us know if you try it w/ figs. I actually saw some nice looking fresh figs at Costco the other day....shoulda bought them. Miss the fig tree we had when I was a kid.

I love Annie's Salsa. I can search out the recipe (I think it's on the Harvest Forum) when I get a free second if you are interested.

Thanks for the recipes Katie - my husband will love the Chipotle Ketchup - he sprinkles chipotle powder into soups and onto eggs. I have Annie's salsa recipe cookie8 - isn't it great?
Jane

And I have figs hanging on the tree....turned over to the birds and raccoons. I made a lot of fig "stuff" 2 years in a row and still have a good bit of it. Not the most popular with the family.

We cooked breakfast in the mountains today, then hotdogs for lunch. I took some of the peach jam for cold mornings, some cream cheese and english muffins. DD#2 and her husband and DD#3 loved it. I will say the cream cheese took a lot of the heat out of it. So, that being said, if I make it again I probably won't change a thing. Eating my own words, but they tasted good!lol

jude

Figs! I just picked 50 off of my tree and wondering what I will do with them. What would YOU do with fresh figs??? I can only eat so many with proscuitto although they are very good.

I would can them....I love canned figs in heavy syrup....just put a couple in a dish and eat....used to be able to buy them....but not any more.

Or I might cook them down and add some spice and use them as a filling for a cookie, like hamantashen.
Or I would dry some....cut in half first.
Love figs......never ever see fresh figs here.

I would love homemade preserves jam,jelly.I made grape,raspberry,strawberry,cherry so far .I made peach one year didnt care for it,cant beat piece of toast in the morning butter & homemade jelly yum..

I give away alot of my apricot jalapeno jelly. I prefer it with 5 different types of peppers, jalapeno, habanero, tobasco, pequin and serano, or whatever I have growing.

Wild plum jelly is another favorite, if I can find wild plums (which I couldn't this year.) I made sour cherry, apricot and peach! Cherry is DGS#1 favorite, apricot is DH favorite and peach is DGS#2 favorite.

I also gift squash/zuchinni relish.

The last couple of years I haven't canned salsa, which I did for years. I have been making it fresh, even with grocery store tomatoes, which IMOP is better than processed salsa. I just don't care for the vinegar taste.

Cookie, I'm glad you like my salsa, I just made y first batch of it. Very mild, my peppers don't seem to be extremely hot this year.

The Peach Jam for Cold Mornings came from Doris. I miss her.

Annie

Strawberry Banana, Fresh Fig, and Chocolate Raspberry are the ones most requested to be repeated.

Nancy

Nancy, would you mind sharing your Chocolate Raspberry recipe? Seems no one in my family really cares that much for fig products and my tree has lots on it. The birds and raccoons are having a field day. I just finished making the Peach Jam for a cold morning, again. 10 jars of various sizes.

jude

I haven't had a chance to read all of the above but I can tell you this. We have made applesauce the past few years and that is the single most used preserve at our place. I made one batch with Agave last year and it turned beautifully. Sometimes simple is the best.

Kate

As a person that doesn't really like jams and jellies because they are too sweet for me, I'll have to say that those of you that have figs galore, I love fig preserves. I have a friend that cans some from her fig tree every summer, and I eat that stuff up real quick. It has lemons in it, which cut the sweetness. I don't know the recipe, but I'll see if I can find out.

Sally

I have never eaten a fig, do you believe that wow

bulldinkie, I've never eaten a fresh one, they just don't grow well in Michigan, LOL. Nancedar tried her darndest to get fresh ones to me, but they were already spoiled by the time they arrived, they are just to fragile to survive the U.S. Postal Service. It was sure sweet of her to try, though....

I eat the dried ones, though. I make Mustangs' fig and proscuitto salad and I make cucciadati every year at Christmas, it's much better than fig newtons and came from a poster here too.

Annie