Chocolate Raspberry Jelly Recipes

CHOCOLATE RASPBERRY JAM (CANNING RECIPE)

Steps:

• Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquied and solids; they were all part of the original fresh berry. (Sieve 1/2 of the pulp to remove some of the seeds if desired. You can sieve it all if preparing from those with dental problems. Removing seeds causes waste, so be sure you have enough berries.).
• Make sure your canning equipment is scrupulously clean, and place 7 pint or half-pint jars on a rack in a boiling water canner. Fill the canner with water, adding a shot of vinegar to prevent mineral buildup, and bring to a boil while you prepare the jam. Allow it to boil for 10 minutes to sterilize jars, then turn down the heat to keep the jars hot. Remember to keep a kettle of hot water handy, and a saucepan of boiling water for your lids and rings.
• Measure 6 cups of crushed fruit into a 6-8 quart heavy nonreactive saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.
• Measure sugar into a separate bowl. Mix 1/4 cup of the measured sugar with the pectin powder in another small bowl. Stir pectin-sugar mixture into fruit in a saucepan. Add butter. Bring quickly to a full rolling boil. Boil for EXACTLY 1 MINUTE, stirring constantly.
• Remove pan from heat. Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch headspace.
• Process for 10 minutes in a boiling water canner.
• Remove the jars to a towel/newspaper lined surface, invert for 10 minutes, and allow to cool. Label the jars and store in a cool dry place for up to 1 year.

CHOCOLATE CAKE WITH RASPBERRY FILLING

Steps:

• In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. In a small bowl, combine the flour, cocoa, coffee granules, baking soda, baking powder and salt; gradually beat into sugar mixture until blended., Pour into two greased and floured 9-in. baking pans. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat butter and confectioners' sugar. Add jam; beat until blended., For frosting, melt chocolate in a microwave; stir until smooth. In a large bowl, beat butter and chocolate until fluffy. Add marshmallow creme, confectioners' sugar and extract; beat until smooth., Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with raspberries and chocolate curls. Store in the refrigerator.

RASPBERRY JELLY

Steps:

• Wash raspberries, removing any stems, leaves or rotten berries.
• Transfer clean raspberries into a large, stainless steel stock pot, and heat over low until barely warm. Crush berries (I used a potato masher) to extract juice.
• Line a big sieve or colander with several layers of cheesecloth and place over a bowl. I use a big 8-cup marked measuring bowl. Pour mashed raspberries into colander, tie cheesecloth up into a bag, and hang to drip for several hours or overnight.
• If you have a really good juicer, scoop remaining pulp out of cheesecloth bag and run through the juicer. Otherwise squeeze your cheesecloth bag on regular intervals to make sure you extract as much juice as possible.
• wash out your jars, lids and rings. put jars into canning kettle and bring to a boil. place rings and lids in a bowl of hot water.
• Measure your juice, and the pulp you get from the juicer (here's where the marked measuring bowl comes in handy :-) ). You want 4 cups of juice. Add a little fruit juice or water if necessary.
• Pour raspberry juice into your large, stainless steel stock pot, and add your dry pectin, stirring the whole time you are adding it.
• Place pot on stove on high heat, and bring to a full rolling boil, stirring often.
• pour sugar slowly into boiling rhubarb (a second pair of hands is useful for this step!), stirring as you go.
• Keep stirring to prevent sticking and burning, until mixture returns to a full boil. Continue to boil for 3 minutes, stirring constantly. Remove from heat when done.
• pour jelly into processed jars, putting on lids and rings, tightening to finger tight.
• process in water bath in your canner for 5 minutes.
• remove and place on a dry towel to cool for 24 hours. Lids should pop down fairly quickly. Enjoy!

CHOCOLATE-RASPBERRY GANACHE FROSTING

Steps:

• In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
• Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
• Let stand for 1 1/2 minutes, or until the chocolate has melted.
• Beat the mixture with a wire whisk until smooth.
• Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
• *Trywith milk chocolate or white chocolate chips.
• *.

CHOCOLATE RASPBERRY JAM (CANNING RECIPE)

Steps:

• 1. Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids; they were all part of the orginal fresh berry. (sieve 1/2 of the pulp to remove some of the seeds if desired) 2. Make sure your canning equipment is scrupulously clean, and place 7 pint or half pint jars on a rack in a boiling water canner. Fill the canner with water, adding a shot of vinegar to prevent mineral buildup, and bring to a boil while you prepare the jam. Allow it to boil for 10 minutes to sterilize the jars, then turn heat down to keep the jars hot. Remember to keep a kettle of water handy, and a saucepan of boiling water for your lids and rings. 3. Measure 6 cups of crushed fruit into a 6-8 quart heavy non-reactive saucepan. Break the chocolate squares into smaller pieces and add them to the saucepan. 4. Measure sugar into a seperate bowl. Mix 1/4 cup of the measured sugar with the pectin powder in another small bowl. Stir pectin-sugar mixture into fruit in a saucepan. Add Butter. Bring quickly to a full rolling boil. Boil for EXACTLY 1 MINUTE, stirring constantly. 5. Remove pan from heat. Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch head space. 6. Process for 10 minutes in a boiling water canner. 7. Remove the jars to a towel, newspaper lined surface, invert for 10 minutes, and allow to cool. Label the jars and store in a coll dry place for up to 1 year.