24 ounces fresh raspberries

2 cups granulated sugar

2 tablespoons fresh lemon juice

6 ounces dark chocolate (Ghirardelli semi-sweet)

• Pick-over but do not wash raspberries.  Put them through the finest screen of a food mill to remove the seeds.  Combine the puree with sugar and lemon juice.  Bring to a simmer and cook for 5 minutes.

• Finely chop the chocolate and stir it into the raspberries off the heat.  Scrape the jam into a bowl, cover and refrigerate overnight.

• Assemble dishwasher-clean ½ pint jars and lids with new heat-sealing gaskets.

• Reheat the jam to a boil in a heavy saucepan.  Cook for 3 minutes at a simmer, stirring  frequently.  Off the heat, pour into jars.  Attach the lids, screw on caps and invert the jars for 15 seconds.  Return, right-side-up to a rack to cool.