Yin and Yang

You can never go wrong with chocolate and raspberry. I had fresh raspberries sitting in the fridge so decided to make old-fashioned raspberry jam without pectin. Pectin helps the jam gel but requires additional sugar. The au naturel method requires a little more effort but is worth it.

Then the question was ‘What do I do with that jam?’ The answer: Make a Victoria chocolate sponge cake. My friend described the jam as intense. This was a delicious cake.

Recipes:

Jam: https://www.epicurious.com/recipes/food/views/old-fashioned-raspberry-jam-230700

Sponge cake: https://saturdaykitchenrecipes.com/mary-berry-recipes/chocolate-victoria-sponge/