1In a greased 6-cup muffin pan, place half tablespoon of almond slices on each bottom.
2Chop dark chocolate bar into uniform pieces. Put them and 6 tablespoons of butter into a bowl. Heat 1 1/2 cup of hot water in a saucepan over low heat, place the bowl over the hot water. When chocolate and butter start to be melt, turn off the heat and stir frequently until smooth and completely melted.
3Preheat the oven to 350 degrees F.
4Beat eggs in another bowl and add to the chocolate bowl. Then add sugar, flour and mix well.
5Pour the chocolate batter into each muffin pan up to half. Then put 1 tablespoon of blueberry jam on each chocolate batter and pour the rest of chocolate batter.
6Bake for 12-15 minutes.
7When muffins are baked, sprinkle powder sugar on top.
San Francisco–based Shakirah Simley, owner of Slow Jams, suggests using sugar infused with lavender or vanilla to give your jams a little more complexity. Experiment with other herbs, too.
How to Make Homemade Pectin for Jam
San Francisco-based Shakirah Simley, owner of Slow Jams, does not encourage the use of store-bought pectins. Ditch the synthetic stuff and make your own.
Making Jam with Grandma Kathy and Great-Grandma Kay
This is a special episode of Cooking with Grandma, featuring four generations—Kay, Kathy, Astrid, and Kaatje—who pick blackberries and make jam together. To make your own jam, use this CHOW blueberry jam recipe, substituting blackberries for blueberries. Special thanks to the crew at Eat Real for introducing us to Kathy Kensinger and her family.
How to Make Microwave Strawberry Meyer Lemon Jam
You don't need any canning equipment to make fresh jam--this recipe calls for just 15 minutes and a microwave.