Chocolate Chile Raspberry Jam

Recipe by Jeanette Kuder, Columbus, Ohio
First place and Best of Show, Jams/Marmalades/Butters (All Other), 2017

Baking temperature:
Baking time: 45 minutes
Yield: 6- ½ pint jars

Ingredients

• 5 c crushed raspberries
• 2 T lemon juice
• 4 c sugar
• ½ c cocoa powder
• 1 jalapeno pepper, finely grated
• 1 heaping t turmeric powder
• ½ t Chile powder
• 1 t crushed red pepper flakes
• 1 pouch liquid pectin

Instructions

• Clean and crush fresh raspberries
• In large, heavy-bottomed saucepan, combine raspberries, lemon juice and sugar
• Stir over medium-high heat until sugar is dissolved
• Slowly add cocoa, stirring constantly to dissolve
• Add jalapeno, chile pepper, turmeric and pepper
• Continue cooking slowly, stirring frequently until mixture boils heavily
• Add pectin, boil hard for 1 minute
• Remove from heat. Spoon mixture into hot, sterilized jars. Seal
• Boil rapidly in a hot water bath for ten minutes
• Remove from water. Listen for popping lids to check seals