Chocolate-Raspberry Jam = The Easiest Edible Gift

Makes 2½ cups

• 3¼ cups (1 pound) fresh or frozen raspberries (thawed if frozen)
• 1½ cups (10½ ounces) sugar
• 1½ teaspoons lemon juice, squeezed from ½ lemon
• ⅓ cup (2 ounces) bittersweet or semisweet chocolate chips

1. Place 2 small plates in freezer to chill. In large saucepan, use rubber spatula to stir raspberries, sugar, and lemon juice until combined.
2. Place saucepan over medium heat and cook until juice begins to bubble at edges of saucepan, about 3 minutes. Continue to cook, stirring often with rubber spatula, until raspberries have broken down and released their juice, about 5 minutes.
3. Carefully add chocolate chips. Slowly whisk until completely melted, about 30 seconds (ask an adult for help—mixture will be VERY hot. If you whisk too fast, it could splatter). Cook, carefully stirring often with rubber spatula, until mixture has thickened, about 5 minutes. Turn off heat and slide saucepan to cool burner. Let cool for 2 minutes.
4. Remove 1 plate from freezer. Carefully spoon small amount of jam onto chilled plate (jam mixture will be VERY hot). Return plate to freezer for 2 minutes.
5. Remove plate from freezer. Drag your finger through jam on plate. If your finger leaves distinct trail that doesn’t close up, jam is done! If jam is still runny, return saucepan of jam to medium heat and cook for 2 to 3 more minutes, then repeat test with second chilled plate.
6. Let jam cool in saucepan for 15 minutes. Use ladle to transfer cooled jam to glass jars or other airtight container (ask an adult for help). Let jam cool completely, about 30 minutes. Place lids on jars or container. Refrigerate jam until thickened and firm, 12 to 24 hours. Serve. (Jam can be refrigerated for up to 2 months.)