Cocoa Amaretto Raspberry Jam — Best Cake Filling Ever!
This jam is great in a sandwich or on toast but it actually goes best with cake. As a filling in chocolate cake especially, it is heavenly!
- 6 3/4 c sugar
- 1/2 cup cocoa powder
- 1 (1.75-ounce) pkg powdered fruit pectin
- 4 1/2 cups raspberries – crushed
- 1/4 cup lemon juice
- 1/4 cup Amaretto liqueur
- 1/2 tsp butter
Sterilize 6 or 7, 1/2 pint jars and lids for preserving.
Mix cocoa powder and pectin together in small bowl.
Mix raspberries, lemon juice, and amaretto in a large pot. Whisk in pectin mixture. Add butter and bring to a boil over high heat, stirring constantly. Continuing to stir constantly, add sugar all at once and bring to full rolling boil that cannot be stirred down. Boil hard for one minute. Remove from heat and skim any foam from surface of jam with a metal spoon.
Ladle hot jam into hot sterilized jars, leaving 1/4-inch head space. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars in water bath canner and boil for 10 minutes. Remove canner from heat and allow jars to rest in water for five minutes. Cool jars on counter for 6 hours.
Preserved jam will keep for up to one year in a cool, dark place. Unpreserved jam will keep in the refrigerator for about six months.
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