Blueberry Chocolate Jam- Putting Up with ErinBlueberry Chocolate Jam- Putting Up with Erin

Do you know that awful sensation when you wake up with a dry, bitter, chalky taste in your mouth? The sensation that can only come from eating copious amounts of dark chocolate paired with whiskey, no water, and forgetting to brush your teeth. Good morning Thursday! Perhaps in the future I will control myself and not eat half the bag of chocolate chips… perhaps not. I flip flopped between several different fruit options (raspberry, blackberry, orange) before I settled on using blueberries in this chocolate jam recipe inspired by A Brown Table. As this was my first stab at making jam, I took extra care and caution to ensure that 1) I didn’t splatter berry juice all over the kitchen, 2) the chocolate didn’t burn on the bottom of the pan, and 3) the perfect jam set was achieved. As my taste buds were exhausted by the flavor of chocolate, I really couldn’t detect the fruity, berry notes of this jam before I canned it last night. Thankfully, my gracious host confirmed it’s fruity deliciousness with a subtle “mmmm…” when paired with dried apricots and Wasa bread this morning. Though this recipe was a bit time consuming, I assure you that drizzling this blueberry chocolate jam over some vanilla bean ice cream will prove the time and effort well worth it.

On another note, I’m heading to Arizona this afternoon to see some family for the weekend. I’m looking forward to halfway decent Mexican food, sandal weather, and pickled chile peppers! Have a nice weekend, and as always… thanks for putting up with Erin. :)

Blueberry Chocolate Jam- Putting Up with ErinDSCF3366e2Blueberry Chocolate Jam- Putting Up with Erin

Chocolate Blueberry Jam

Yield: 4 half pints

Ingredients

  • 30oz blueberries (I used frozen)
  • 1 1/2 cup white sugar
  • 3 1/4 tsp fruit pectin
  • 6oz semi sweet dark chocolate
  • 6 1/2 ml orange juice
  • 2/3 juice of 1 lemon
  • 2/3 juice of 1 lime

Instructions

  1. In a medium-sized, non-reactive pot, combine sugar and blueberries (if you use frozen blueberries use the juices too.)
  2. Squish the blueberries as you cook with a masher or fork and stir occasionally. Cook for about 10-12 minutes till the sugar is completely dissolved. Pour the entire mixture through a fine mesh strainer or sieve and process to remove all the blueberry skins.
  3. Pour the blueberry syrup back into a clean pot and bring it a gentle simmer. Stir in the chocolate chips. Add the chocolate chips, lemon and orange juices to the blueberry juice. Stir continuously (to ensure the chocolate doesn't burn) for 15 minutes.
  4. Add the pectin to the mixture and mix until it is completely dissolved. Perform the wrinkle test or spoon test to make sure that the jam is ready to set.
  5. Pour the jam into 4 clean 1/2 pint jars and process for 10 minutes.
  6. Remove from hot water bath and let set over night on a folded towel.

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