What's up guys. Been a while hasn't it?

Was looking to make jam and I found a recipe that included chocolate in it and well of course I had to make it!
Fair warning this is a 2 day method so make sure you have time!

Be on the look out this summer when I make my grandma's recipe for Spiced Peach Jam!
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500g frozen raspberries (18 oz or 1 1/2 bags) **you can also use fresh**
375g sugar (13 oz or a little over 2 cups)
juice from 1/2 lemon
125g dark chocolate (4 1/2 oz or 1 1/2 bars) **I used 70% dark but feel free to pick whatever percent you like best**

Day 1:
- combine rasp, sugar and lemon juice in a large pot.
- bring to a boil, stirring occasionally with a whisk
- when it reaches a boil add the chocolate to the pot, stirring with a whisk to mix well
- bring back to a boil
- cover with plastic wrap, skin on, and wrap well.
- keep at room temp over night

Day 2:
- bring the mix to a strong boil
- cook until the jam reaches 63 brix **cook it till it thickens**
- pour into sanitized jars filling all the way, screw the lid on VERY TIGHT
- store upside down for 24 hours

**sanitized jars - put in 250F oven. Boil lids**

the brix measurement mentioned above is for a refractometer. I unfortunately do not have one so instead I cooked it to my desired thickness. Please remember that the jam will set more when it's cold. so don't boil the crap out of it.

If you have any questions feel free to ask!
~Happy Baking~