The key here is not to overcook the jam. It cooks very quickly and chances are that if you think it is thick enough, it probably is. Always remove it from the heat to test for doneness, since the time you take to test it could cause overcooking. Better to err on the side of undercooking, as once it is overcooked--dark, thick, and smelling like caramelized sugar--it cannot be saved.
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Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.