1. In a large pot, combine the raspberries, cocoa, and vanilla. Stir well to incorporate the ingredients.
2. Add Sure-Jell pectin to the pot and mix thoroughly.
3. Place the pot on the stove over medium heat and bring the mixture to a rolling boil. Stir continuously to prevent burning.
4. Once the mixture reaches a boil, add the sugar and return to a boil for 2 minutes. Continue stirring to ensure the sugar dissolves completely.
5. After 2 minutes, remove the pot from the heat and skim off any foam that may have formed on the surface.
6. Carefully ladle the hot jam into sterilized jars, leaving about a 1/4-inch headspace.
7. Wipe the jar rims clean to ensure a proper seal and place sterilized lids and bands on the jars.
8. Process the jars in a water bath canner for 10 minutes to ensure proper preservation.
9. After processing, remove the jars from the canner and allow them to cool undisturbed. As the jars cool, you’ll hear a satisfying “pop” sound, indicating a successful seal.
10. Store the jars in a cool, dark place and let the flavors develop for a few weeks before enjoying the jam on your favorite bread or pastries.
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