Chocolate Berry Jam & More

This recipe is written to be made with Pomona’s Universal Pectin.
Chris Wilson of LunaGrown Fine Gourmet Jam, who created this wonderful recipe, says: “This jam is great for a romantic picnic. It makes a wonderful pairing with Swiss cheese, a sharp white cheddar, or a feta goat cheese. It can also be accompanied by fresh pears and apples, served with a Cabernet and some brown bread. The flavor of the chocolate will increase as the jam sets, so depending on your palate you might taste only a hint at first.”

Yield: about 8 to 10 cups          Chris’s advice: always boil an extra jar!

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water may be stored in the refrigerator for future use.

Chocolate Berry Jam Ingredients

1 pound blueberries (about 3 cups)
1 pound raspberries (about 3 cups)
It’s okay to mash the berries if you prefer. If you don’t mash, some will break apart and some will remain whole in the cooking process.
2 1/2 cups unsweetened apple juice (About 4-6 apples if juicing your own – Chris prefers Roma.)
4 teaspoons calcium water
2 Tablespoons lemon juice
3 cups sugar, divided
4 teaspoons Pomona’s pectin powder (3-1/2 if you’ve juiced your own apples)
2-3 Tablespoons organic chocolate flavoring (Chris uses Flavorganics brand.)

Chocolate Berry Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Pour apple juice into jam pot. Do not skim off foam or strain.

3. Add rinsed fruit to jam pot. Add calcium water and lemon juice and mix well.

4. Measure 1 cup of the sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

5. Bring fruit mixture to a full boil. Skim off foam. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Skim off foam.

6. Add the remaining 2 cups of sugar, stirring well as you add.

7. Add chocolate flavoring and stir well.

8. When mixture returns to a full boil, remove it from the heat and skim any foam
Important Note: If you have skimmed foam along the way, there should be very little on the top of your batch. If you continue to stir with your ladle once heat is turned off, any foam (jam bubbles) will dissipate on its own.

9. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

CHRIS’S ADVICE for JAM, PICNICS, AND BEES!

Since it is that time of year for bees…. Sometimes open jam containers (anything sweet really) attract bees at otherwise fun and elegant functions. Fresh sliced cucumbers (preferably from the Farmer’s Market, not the grocery store) will keep bees at bay. Slice or carve the cucumbers at your intended function, saving the juice as well, and place intermittently on tables or in planters. The scent of the cucumber will keep the bees away. This will not work for heavily perfumed folks.

Chris is working on a book, Beyond the Bread, and shares a few more of his favorite recipes below.

Berry Lemonade

Chris says: “I enjoy this with my leftover jams for a special summer drink…. A bit different every time.”

Berry Lemonade Ingredients

Juice of 4 lemons
1/2 cup sugar, or to taste
1 quart of water
Assorted berry flavor jams

Berry Lemonade Directions

Juice lemons and run through a fine mesh sieve to remove any seeds. Add sugar and water and stir to combine. Chill completely. To serve put 1 tbsp. jam into each glass (I used raspberry and blackberry). Fill with ice and pour lemonade over the top. Add a swizzle stick for stirring and a lemon slice to garnish.

Baked Brie Appetizer

Chris says: “This makes for something special to bring to an evening affair.”

Baked Brie Ingredients

1 sheet frozen puff pastry, thawed
1 (8 ounce) round Brie cheese
1/3 cup raspberry jam (or whatever your favorite is)
2 Tablespoons chopped walnuts

Baked Brie Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly grease with cooking spray. Lay the puff pastry onto the prepared baking sheet. Center the Brie wheel onto the pastry. Spread the jam evenly over the top of the Brie. Sprinkle the walnuts atop the jam. Fold the puff pastry over the top of the Brie, sealing all openings. Bake in preheated oven until the pastry is golden brown, about 20 minutes.

Homemade Jam Butter

Chris says: “I use this recipe constantly and sometimes substitute the Jam Butter for fresh herb butter. It’s really very simple and extremely impressive!”

Homemade Jam Butter Ingredients

1 quart heavy whipping cream
5 Tablespoons Jam
Salt

Homemade Jam Butter Directions

In a large bowl, slowly pour in heavy cream while mixer is running. This will slowly begin to thicken. As it does, add your jam one spoonful at a time and continue to mix, adding a dash of salt (to taste). The cream will begin to solidify leaving a watery substance. When this occurs transfer butter into a cheese cloth and shape as a large softball. Allow to sit for a few hours, or overnight, on top of a measuring cup or such, so that the butter milk drips into the container leaving the butter in the cheese cloth. Chill and serve. You may scoop individual servings by using a melon scoop. The butter milk may be used for other cooking purposes or add it to your flower bed for some beautiful blooms!

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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2 thoughts on “Chocolate Berry Jam & More

  1. What guidelines for proportions can you supply for making a lime Jelly? I have a bumper crop of Bears Limes on the tree, and have a great recipe for conventional lime jelly with microplaned zest, but it uses about 6 cups of sugar for 2 cups of fresh juice, with conventional pectin.

    • Hi Dawn,
      We have a recipe for Lemon Jelly on the website. Go to recipes, click on Recipe Cards, on the left side of the page, or scroll down to the bottom, to Recipe Card #3 and click on that recipe card to see the lemon jelly recipe.

      You can substitute lime juice for the lemon juice. You can add lime zest if you’d like.

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