Raspberries and chocolate are a great combination. Cacao nibs add that hit of chocolate and a nice crunch to the jam. I first tried this recipe at the Chocolate Museum in Puerto Vallarta, Mexico. This is the place to go for everything you ever want to know about chocolate!
To make 5 x 250 ml jars.
Ingredients
1.9 kg Raspberries, gently washed and any leaves picked out.
60 ml Lemon juice
700 gr Sugar
1/4 tsp Vanilla extract
1 tbsp Cacao nibs
Directions
Place the raspberries in a large stainless steel saucepan, add 50 ml water and the lemon juice. Soften the fruit over a medium-high heat for about five minutes, stirring frequently to it doesn’t stick to the bottom of the pan.
Slowly pour in the sugar, stirring until it dissolves completely, then add the vanilla and cacao nibs. Increase the heat and boil over a high heat for about 10-15 minutes, until it reaches 220 degrees on a thermometer.
You can also take the jam off the heat and do the wrinkle test by putting a quarter teaspoon of jam on a pre-frozen place and put in the fridge for a few minutes. Remove from the fridge and push the jam with your finger- it should have a slight wrinkle on the surface. If there is no wrinkle, put the pan back on a high heat, keep cooking and testing every few minutes until the wrinkle is achieved.
When the jam is ready, skim off and discard any froth on the surface, ladle the jam into hot, sterilized jars. Clean the rim of the jar and place / tighten the lids. Process in a steam canner for ten minutes. When it’s done, turn off the heat, remove the lid and let sit for five minutes before removing.
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