I don't know of any canned raspberry salsa recipe, only fresh ones. However, if you want to give it a shot, KatieC, a master preserver and occasional Harvest visitor, has a peach salsa and a pear salsa on her site. You could safely substitute raspberries for some or all the peaches/pears in those recipes. I think a raspberry & peach salsa might be especially good. Carol Here is a link that might be useful: Katie's Recipes

I suppose so, but they have a unique and more delicate flavor, where chocolate may not really improve the taste, or might not give it the same results as red raspberries. Instead, you could always make a nice seedless blackberry preserve, jam, or jelly. It would have been nice to post this question in the same thread as the original raspberry chocolate thread.. Every new thread posted pushes off the oldest ones, and some are invaluable unless they somehow are found, and brought back up before heading to the Twilight Zone of no return.

Flamey, I made a few jars of tomato preserves with shreds of citrus in the fall and I am enjoying that on my toast right now. Years ago when I used to have a crab apple tree I would make crab apple jelly. I haven't had that in a long time. I love Robertson's Silver Shred marmalade and I also like the bitter marmalade they make. I like Grape Jelly too and of course Cherry Jam. I love any jam made by Greaves. Raspberry too and apple butter. I absolutely love lemon curd on toast. That and the silver shred have to be my all time favourites I guess. I'm not fond of strawberry jam unless it is homemade. Anne

That's done. :) I didn't set out to cook jam at 1:30 am, but the day got away from me, and once washed, I didn't think the raspberries would take to going back in the fridge. I got them from the old catering supply. 2/3 the price but some overripe to the mushy parts stage and others with flaws. Perfect for jam. :) (They also had the Coleman's mustard flour so I bought a small tin to try.) No pictures. I forgot the iPad takes pictures (though that's what I've been using) and forgot that it was there next to me with the recipe showing. :) Imagine the jam pictured above in two French "working glasses" instead of the Libbey jar. So, I decided to follow Annie's advice. Longer cook, let it gel itself. I did. First I grabbed my candy thermometer, which does go down to 100° F, but even though I was careful to make sure the sensor dimple was covered, it wasn't sure what it wanted to say. Then I tried the instant read, but the probe wasn't working. It may need a new battery. I finally thought of the Lars recommended chocolate paddle thermometer, and it had the same issues as the candy thermometer, so it was the jam not the device, but this one did register even if it was cranky. At 217.5° F on the screen, I could see and feel when it started to gel (which Annie said would happen at 218° F). It's like a magic trick. I also did the freezer plate, and saw the dramatic difference of before gel and after. Very cool! I think the flavor was equivalent to the first jam with the shorter cook. This one wasn't long, btw, but longer. It did demand lemon juice, so I added that and it brightened right up. I also added just a little cornstarch, as recommended, because even though it thickened as it gelled, it was still pretty thin, and it has to ride in a cooler box for three hours without turning slippy. I think that was a great idea. Even as I was pouring it out into the jars, I could see that it was firming up. I had the brilliant notion of putting the jar in the mixing bowl I'd sorted the berries in. Very few drips outside it. :) Thanks, everyone for all the help, and thanks Annie for teaching me so much about jam. Tuesday, if there's no interference, is cake giving day.