Raspberry jam with chocolate

Two days ago, I harvested my raspberry bushes: masses of fruit, so it's time to cook. And because I'm always the same jam on the alarm clock, I've tried something new.

Puree the raspberries and pass through a sieve. One kilo of raspberries contains 5 g of citric acid and 500 g of preserving sugar (2: 1). Boil the raspberries with the gelling sugar for three minutes. And now the trick: Chop chili chocolate (or other chocolate) and add. It just tastes divine!

Chocolate Raspberry Celebration Cake | 2012 Milk Calendar | May 2022