Raspberry and white chocolate jam

I have a beautiful preserving book by Kylee Newton (The Modern preserver) at home. One of the recipes there is "Chocolate and raspberry jam", that I made last year and I love it. So I decided to make one this year too, but, slightly different. 

With espresso and white Michel Cluizel chocolate. Something very, very tasty and special showing that espresso, raspberries, and coffee are a match made in heaven. 

Ingredients

900 g raspberries
100 ml espresso
500 g golden caster sugar
80 ml of lemon juice
120 g good quality ( I use Michel Cluizel) white chocolate, into pieces
pinch of sea salt

Prepare

Blend raspberries they are like a smoothie. Push berries through a sieve, place into a pan, add coffee, sugar and slowly boiling let the sugar melt. Boil for 5 minutes on medium-high heat. 

Stir in lemon juice, a pinch of salt and warm on medium-high heat, keeping it just below the boiling point. Mixing all the time, add (in 4 parts) chocolate pieces and let them melt completely. Again, mixing all the time. Take the mixture to a hard boil for 5-7 minutes constantly stirring, take off the heat and pour into warm, sterilized jars, sealing them. Let them cool completely.

If the mixture separates after adding chocolate, take off the heat, let it cool completely for many hours (till next day) and then reheat again, boil for 5 minutes and proceed as written before. 

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s