5 cups raspberries, crushed
6 cups white sugar
1 pack pectin
1 cup white chocolate chips
1/4 cup coffee liqueur
Heat raspberries while slowly adding in the pectin to a boil. Continue to stir and add in the sugar.
Return to a full rolling boil, stirring for one minute.
Take the raspberry mixture off the heat and add in the white chocolate. Make sure you melt it COMPLETELY! This will take a few minutes to complete.
After the white chocolate has melted, add the coffee liqueur and stir until well blended. The alcohol taste will burn off with the intense heat of the mixture. If you want to have more of the alcohol flavor, add it in at the very end and let it cool off slightly.
Pour jam into sterilized canning jars and process in a hot water bath for 10 minutes.
Makes 10 pints.