5 c. fully ripe red raspberries (about 4 pints), washed & drained
7 c. sugar
1 box fruit pectin
5 squares best quality unsweetened chocolate
1/2 tsp. butter
Thoroughly crush raspberries 1 c. at a time. Measure 5 c. into 6 qt. saucepan.
Wash 10* 8 oz. jam jars & matching lids & bands. Place lids in small saucepan, pour boiling water over & let stand until ready to fill jars. The hot water softens the rubber & helps create the seal.
Measure sugar into mixing bowl. Stir fruit pectin into fruit in saucepan. Add chocolate squares and butter. Bring mixture to a full and rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly one minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Quickly ladle into prepared jars, filling to within 1/8 inch of top.** Carefully wipe jar rims & threads. Cover with two piece lid & band. Screw bands tightly. Invert jars for 5 minutes, turn turn upright.
After jars are cool, check seals.
Allow at least one week for the spread to set properly.
This spread is wonderful over warm brownies, ice cream or simple scones (the chocolate chip ones too!)
*Recipe makes 8 - 10 jars.
**Seal only jars that are completely full. Store any extra spread in the refrigerator & eat within one week.