Raspberry Chocolate Spread

By Jomamma

Makes four ½ pint jars.

Ingredients

• 2 bags or 4 cups frozen raspberries
• 2 cups sugar
• Juice of 1/2 a lemon
• 1 (12) ounce bag of semi-sweet chocolate chips

Details

Adapted from readcookwrite.com

Preparation

Step 1

Prepare canning jars and water bath if you want these to be shelf/pantry stable. In general, you should use clean jars which can be sterilized by washing them in hot soapy water and rinsing thoroughly or in the dishwasher.

In a large, heavy pan, combine raspberries, lemon juice and sugar. Bring to a simmer over medium high heat, stirring, until sugar has dissolved. Put raspberry-sugar mixture in a fine sieve to drain. You can retain the juice/sugar mixture and use as simple syrup that can be added to soda water or lemonade.

Return mixture to pan, add 2 tbsp of the juice that was strained and bring to a boil for 5 minutes. Lower heat to medium and slowly add chocolate and stir until completely melted. Boil hard for five minutes while stirring so the chocolate will not burn. Turn off the heat, wait a minute or two, then push against the mixture. If the surface of the spread wrinkles a bit, it is the correct consistency. If not, return to the heat for another minute or two and try the wrinkle test again. If the mixture is too thick then add more of the strained juice. If the mixture is too thin, then add more chocolate chips. The chocolate should be glossy and you want the consistency to be that of a very smooth peanut butter or apple butter—easy to spread but not runny.

Ladle hot preserves into jars, leaving 1/4 inch at the top. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and process for ten minutes. Otherwise, let cool to room temperature and then refrigerate for up to 2 weeks.