In Mes Confitures, Christine Ferber calls this concoction Raspberries and Chocolate. She does not categorize it.
Truth be told, if it’s sauce, it’s a little thick. If it’s jam, it’s a little thin. You wonder if you should be disappointed.
Spoon a teaspoon into your lowfat yogurt to feel decadent. Warm it and pour over vanilla ice cream to BE decadent. Make a tea sandwich with date nut bread, goat cheese and this raspberry chocolate concoction. Fill thumbprint cookies. Swirl through French Vanilla ice cream. Make a fregolatta.
Get the very best organically farmed raspberries. Buy from people you know. They should be picked when the weather is dry. If picked wet, they will get white mold very quickly. Buy your raspberries the day you plan to use them. Pick them over for stems and other debris but do not wash them. You will wash away their essence, according to Mme. Ferber. If you must store the berries, spread them out on a paper towel lined dinner plate and store them uncovered in your refrigerator.
PS If you don’t have a food mill, the texture of the final product will not be as smooth, but it will still be delicious. On the other hand, a food mill is a great tool for the kitchen – for soups, tomato sauce, apple sauce, jellies. It’s one of my most used devices.
Raspberry and Chocolate
recipe from Mes Confitures with a few adjustments from me
Makes 5-6 half pints
3 pints fresh raspberries
3 c sugar
Juice of one lemon
9 oz bittersweet chocolate, chopped fine
In a large heavy pan or preserving pan, heat the raspberries and sugar until the sugar has dissolved.
Run the raspberry mixture through a food mill’s smallest disc, to rid the sauce of the seeds. Some will remain. C’est la vie.
Put the strained mixture back into the preserving pan, add the lemon, and heat it to just below boiling.
Add the chopped chocolate and stir well until the chocolate is melted. If you can, allow the mixture to sit for an hour or two or six.
Bring the mixture back up to a boil. Boil hard for five minutes. Do not stop stirring.
Turn off the heat, wait two or three minutes, and see if the surface wrinkles when pushed gently. If it’s not ready, turn the heat back on and test again after two minutes of a hard boil and another two minutes of resting. Continue to heat and rest and test until you get a soft set and it passes the wrinkle test.
Ladle into sterilized jars, place lids and rings, and process for ten minutes in a boiling water bath.