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:
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