Chocolate Raspberry Spread
5 cups prepared fruit (buy about 2 quarts fully ripe red raspberries)
1 box powdered fruit pectin
5 squares unsweetened baking chocolate, coarsely chopped
1/2 tsp butter (optional)
7 cups sugar, measured into separate bowl
Bring boiling water canner, half full with water, to simmer. Wash jars
and screw bands in hot soapy water; rinse with warm water. Pour boiling
water over flat lids in saucepan off the heat. Let stand in hot water
until ready to use. Drain well before filling.
Crush raspberries thoroughly, one layer at a time. (Press half of the
pulp through a sieve to remove some of the seeds, if desired.) Measure
exactly 5 cups prepared fruit into 6 or 8 quart sauce pot.
Stir pectin into prepared fruit in sauce pot. Add chocolate; mix well.
Add butter to reduce foaming, if desired. Bring mixture to full rolling
boil (a boil that doesn't stop bubbling when stirred) on high heat,
stirring constantly. Stir in sugar. Return to full rolling boil and boil
exactly 1 minute, stirring constantly. Remove from heat. Skim off any
foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of
tops. Process 10 minutes in a boiling water bath. Adjust time according
to your altitude.
Makes: About 10 half pints