Raspberry Chocolate Jam Perfect For The Holidays
With the holidays around the corner, the year coming to an end, and the cold creeping in, comfort foods and delicious treats are on the cards!
I think this time of the year is the perfect excuse to indulge in and enjoy all the yummy things. I have the perfect cookie for you today made with my favorite Ball® chocolate raspberry jam.
Keep reading to see how to make them both and enjoy all the fun treats this season brings.
* This post is sponsored by the makers of Ball® home canning
These delicious cookies have a yummy jam inside. One favorite holiday treat I like to enjoy is a luscious raspberry and chocolate jam. The combination of raspberries and chocolate brings all the holiday flavors and reminds me of Christmas evening and cozy moments.
The perfect balance of sweetness and tartness and the lower sugar content allow the flavors of the raspberries and cocoa to shine through.
My family and I love this jam as a topping to bagels, scones, muffins, and cupcakes. It also works fantastic to use as a filling for fun holiday cookies!
Scroll down to find the jam recipe and a delicious cookie recipe using the jam!
Want to hear the best part? I made this jam back in May when we harvested raspberries. That’s
the joy canning brings. Being able to enjoy the harvest months later.
RASPBERRY CHOCOLATE JAM RECIPE
I wanted to preserve this jam with the water-bath canning method to have yummy raspberry chocolate jam throughout winter and for other occasions.
But feel free to make this recipe even if you don't want to can it. Simply use the jam fresh and store it in the fridge, using it within a couple of weeks.
Preserving Method: Water-Bath-Canning
Prep:
Processing Time: 10 Minutes
Makes: about 6 (8 oz) Half Pint Jars
For this recipe, I used the Ball® 8oz Quilted Crystal Jars. GET THEM HERE
INGREDIENTS:
8 cups fresh or frozen raspberries
1/4 cup lemon juice
2/3 cup pure cocoa powder
6 Tbsp. Ball® Classic Pectin
4 cups sugar
DIRECTIONS:
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
Combine raspberries and lemon juice in a large stainless-steel saucepan.
In a small bowl, whisk cocoa powder and pectin together; add to raspberries stirring to combine. Bring mixture to a rapid boil over high heat, stirring frequently.
Add the sugar and return to a full rolling boil that cannot be stirred down; boil hard for 1 minute. Remove from heat. Skim foam if necessary.
Ladle hot jam into a hot jar, leaving a 1/4-inch headspace, and remove air bubbles. Wipe the jar rim. Center the lid on the jar, apply the band and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all jars are filled.
Process filled jars in the boiling water canner for 10 minutes. Turn off the heat, remove the lid and let the jars stand for 5 minutes. Remove jars and let them cool for 12-24 hours. Check lids for seal; they should not flex when the center is pressed.
RASPBERRY CHOCOLATE COOKIES
Impress your guests at your next holiday event with these fun cookies! They are so cute with the cut-out shapes and delicious with raspberry chocolate jam.
You can use any jam flavor for this recipe, changing it to fit your theme, colors, or occasion! Since its the holiday you can use a star cookie cutter or even a Christmas tree to give it a festive vibe.
INGREDIENTS:
1 cup butter, at room temperature
3/4 cup icing sugar, sifted
1/4 tsp salt
1/2 tsp vanilla
1/2 tsp almond extract ( optional)
2 cups all-purpose flour, sifted
1/2 cup raspberry chocolate jam
Extra flour to roll out the dough
Extra icing sugar for dusting
DIRECTIONS:
Preheat the oven to 325°F.
Using an electric mixer, beat together butter, icing sugar, salt, and vanilla until light and fluffy.
Add flour to the mixture and combine until a ball of dough begins to form.
Remove dough from the mixer, and continue kneading with your hands until a ball forms. Wrap in plastic wrap, and place in the fridge for at least 30 minutes. This will allow the dough to harden and roll out easier.
Roll out the dough with a rolling pin to about 1/4 inch thick, adding extra flour to your surface and rolling pin if the dough is too sticky.
Use a 3-inch circle cookie cutter to cut out circle shapes for the cookies.
Use a 1 1/2-inch Christmas cookie cutter of your choice and cut out the shape in the center of half of the circle cookies.
Arrange the whole and cut-out cookies on a parchment-lined baking sheet.
Bake on top and bottom racks for about 15-20 minutes until the edges are golden. Rotating and switching pans halfway through.
Remove cookies from the oven and let them cool.
Spread the raspberry chocolate jam over each whole cookie. Dust icing sugar over cut-out cookies and place on the cookies with jam filling, sugar side up.
NOTES:
Ensure the butter is at room temperature, or it won't mix well.
Sift the flour before mixing otherwise, the dough won't come nicely together.
Use any cookie-cutter shape of your choice.
When rolling out the dough and cutting out the cookies, work quickly as it tends to melt since the butter content is so high. Add more flour if needed.
You can use any flavored jam for these cookies, such as strawberry, cherry, fig, orange, or apricot.
PRINT THESE RECIPES
RASPBERRY CHOCOLATE JAM
Preserving Method: Water-Bath-Canning
Prep:
Processing Time: 10 Minutes
Makes: about 6 (8 oz) Half Pint Jars
INGREDIENTS:
8 cups fresh or frozen raspberries
1/4 cup lemon juice
2/3 cup pure cocoa powder
6 Tbsp. Ball® Classic Pectin
4 cups sugar
___________________________________________________________________
DIRECTIONS:
1. Prepare boiling water canner. Wash lids in warm soapy water and set aside with bands. Heat jars in simmering water until ready for use. Do not boil.
2. Combine raspberries and lemon juice in a large stainless-steel saucepan.
3. In a small bowl, whisk cocoa powder and pectin together; add to raspberries stirring to combine. Bring mixture to a rapid boil over high heat, stirring frequently.
4. Add the sugar and return to a full rolling boil that cannot be stirred down; boil hard for 1 minute. Remove from heat. Skim foam if necessary.
5. Ladle hot jam into a hot jar, leaving a 1/4-inch headspace, and remove air bubbles. Wipe the jar rim. Center the lid on the jar, apply the band and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all jars are filled.
6. Process filled jars in the boiling water canner for 10 minutes. Turn off the heat, remove the lid and let the jars stand for 5 minutes. Remove jars and let them cool for 12-24 hours. Check lids for seal; they should not flex when the center is pressed.
PIN THIS RECIPE
Get the Ball® 8oz Quilted Crystal Jars HERE
These jam and cookie recipes are so yummy. I know you would love them too! Making the cookies is also a fun activity with kids as they can help roll the dough, cut the shapes, and put it all together. Ava loved it!
Love, Annette xx
Here are some more deliciousness for you to try out this holiday season:
Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed are my own.