• 3 Packages (6 ounces each) Driscoll’s Raspberries
  • 1 ½ Cup sugar
  • Juice of 1/2 lemon
  • 1/3 Cup (2 ounces) bittersweet or semisweet chocolate
  1. PLACE 2 small plates into freezer to chill.
  2. PLACE 3 packages (6 ounces each) raspberries into a large saucepan.
  3. ADD 1 ½ cups sugar and ADD the juice of 1/2 lemon.
  4. STIR until combined.
  5. COOK over medium heat until mixture begins to bubble at edges of saucepan.
  6. REDUCE heat to medium-low and continue to COOK 15 – 20 minutes until mixture begins to look shiny and STIR occasionally.
  7. REMOVE one chilled plate from freezer and place 1 teaspoon raspberry mixture onto plate.
  8. RETURN plate to freezer and CHILL 2 minutes.
  9. REMOVE plate from freezer and DRAG fingertip through jam on plate. If finger leaves distinct trail that doesn’t close up, jam is done. If jam is still runny COOK 5 – 10 minutes longer and REPEAT test with second chilled plate.
  10. ADD 1/3 cup (2 ounces) bittersweet or semisweet chocolate and STIR until chocolate is completely melted.
  11. ALLOW jam to cool 15 minutes in saucepan.
  12. TRANSFER jam to glass jars or other airtight containers and PLACE lids on containers.
  13. ALLOW jam to cool completely.
  14. REFRIGERATE jam until thickened and firm.
  15. KEEP jam refrigerated for up to 2 months.