Chocolate Cranberry Jam From Dawn R. Crone-Rasmussan
Found on Canning Only Recipe site

NOTE: Has to be kept in the refrigerator, not shelf stable. But it is an interesting Jam and I wanted to share it.

Makes slightly more then 1 pint

Ingredients

1 12-ounce bag of fresh cranberries
1 1/2 cups (12 ounces) sugar
1/3 cup water
1 star anise
2 teaspoons orange zest
2 1/2 ounces bittersweet chocolate (60-72% recommended), finely chopped

Combine the sugar and water in a saucepan. Mix until the sugar is completely covered with water, resembling wet sand. Add the star anise and orange zest. Wet your hand or a pastry brush and run it around the edge of the pot to remove any stray sugar crystals. Place the pan over medium heat and bring the sugar to a simmer. Continue to simmer briskly, without stirring, until the sugar reaches hardball stage (248 degrees F) and the bubbles on the surface begin to look evenly sized.

Immediately add the cranberries, stirring with a rubber spatula. Reduce the heat to medium-low and continue to cook, stirring often, until all of the cranberries have softened and the jam thickly coats the back of a spoon. Remove the pan from heat and immediately stir in the chocolate until it is completely combined. Transfer to a jar to cool, then store in the refrigerator.