Chocolate-Raspberry Jam - cooking recipe

Ingredients

9 cups (about 2.2 pounds) Fresh raspberries
3 1/2 cups granulated sugar
Juice of 1 Meyer lemon
9 ounces bittersweet chocolate couverture 68%, chopped.

Preparation

In a copper jam pot (confiturier) or large heavy bottomed saucepan, mix together raspberries, sugar and lemon juice. Place over medium heat and simmer for 5 minutes while stirring slowly (skim off any white foam from surface, if necessary). Remove from heat.
Add chopped chocolate to raspberry mixture. Once incorporated, place into a large bowl, cover with parchment paper and refrigerate overnight to allow flavors to mature.
Heat twelve 4 oz. jars in boiling water for 5 minutes. Let cool and dry. Transfer raspberry mixture to saucepan from heat and fill jars immediately (use oven mitts to hold jars, as they will get hot as you fill them). Cover jars in a cool, dark place for up to 6 months. Once opened, store in refrigerator for up to a month.