OK, I made the sauce,following the instructions: >> In saucepan, combine rhubarb, water, sugar, and lemon rind; bring to a boil over medium heat. Reduce heat and simmer until rhubarb is tender, 10 to 15 minutes. Remove from heat; stir in lemon juice, cinnamon, and raspberries. Let cool. Then I went out for dinner while it cooled in the fridge. Now, do I need to heat it back up to can it, or can I raw pack (in hot jars, presumably) and then process? I would rather raw pack if there's no reason not to in order to cook the raspberries as little as possible and have some berry chunks left by the end of processing. Anyone have a thought? I have never canned a fruit syrup before, pls forgive! Z

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

3/4 cup water 1/3 cup sugar 1/4 cup corn syrup 3 tablespoons pectin 2 teaspoons cornstarch 1 teaspoon vinegar 50 drops or 1/4 teaspoon red food coloring 1/8 teaspoon onion powder dash cayenne pepper dash garlic powder dash paprika 1/4 cup minced red bell pepper 1/2 teaspoon minced canned jalapeno peppers 1. Combine all the ingredients except the bell and minced jalapeno peppers in a small saucepan. Whisk well. 2. Set saucepan over medium/high heat, uncovered. Add peppers and bring mixture to a full boil, stirring often. 3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick. Remove from heat and let sauce sit for about 10 minutes. Stir and cover. 4. Use sauce when it reaches room temperature or cover and chill until needed. Makes 1 cup

It is a safe sub pH wise plus you have the added protection of the lemon juice. Note that strawberries often do not set as well as raspberries so you may not get the same consistency. You can compensate a bit for that by including some under-ripe berries. Dave