I halved the Ferber recipe I found on Greatest Hits thread, and cut down the chocolate even more (2 oz for half batch). "From Mes Confitures by Christine Ferber. 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, mix 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 immediately and process this in a BWB for 10 minutes (use half-pint jars). Notes: After discussion with Melly, I used 4 oz bittersweet chocolate and 1 oz unsweetened. I used a mix of red and black raspberries but I think you want whatever berries have the richest, deepest flavor. Good on ice cream, or swirled through yogurt, or spread on popovers." I own Small Batch and didn't see any Chocolate Raspberry recipe in the index, can you post the Topp recipe? Thanks

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

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!

Sounds yummy! I also love angel food cake. I made one the other day that we just added red food coloring for a fun pink cake. I've tried cocoa powder and expresso powder, but never the Jello! Will add it to the list!