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You are here: Home / Preserves / Raspberry & Chocolate Jam – simple no-pectin recipe!

Raspberry & Chocolate Jam – simple no-pectin recipe!

Updated 19 June 2023 Published 5 July 2019 36 Comments

JUMP TO RECIPE
Jar of Raspberry & Chocolate Jam on a wooden board with dark chocolate & raspberries.

Raspberry & Chocolate Jam is for lovers of raspberries and chocolate, they are simply a match made in food heaven! Using the finest dark chocolate ensures a very satisfying cocoa intensity which contrasts so well with the sweetness of the raspberries.

Jar of Raspberry & Chocolate Jam on a wooden board with dark chocolate & raspberries.

If you love raspberries and are a self-confessed chocoholic like I am, then I think your going to love my this jam. The sweetness of the raspberries marries so well with the bitterness of the dark chocolate that you’ll fix your jam and chocolate cravings in one delicious hit!

So how did this Raspberry & Chocolate Jam come about?

Well for regular readers it won’t come as any surprise that I came across a stash of reduced raspberries in my local supermarket last week.

Reduced from £2 to 50 pence each I bought 6 x 150 g packs as well as a couple of punnets of reduced strawberries.

The following day I wanted to make some Raspberry & Strawberry Jam.  However, having eaten one punnet the remaining strawberries were well below par so I had to scrap that idea.

Jar of Raspberry & Chocolate Jam on a wooden board with dark chocolate & raspberries.

So, as I’d already posted Raspberry Jam and Seedless Raspberry Jam I took to the internet for some inspiration and found the existence of Raspberry & Chocolate Jam.

I didn’t need much persuasion so set about adapting my Raspberry Jam recipe (slightly lowering the amount of lemon juice).

I also remembered that my son had some very good quality dark chocolate in his room so “borrowed” it! (Naughty mum)!

Jar of Raspberry & Chocolate Jam on a wooden board with dark chocolate & raspberries.

What does Raspberry & Chocolate Jam go well with?

For the ultimate treat I can’t decide between toasted sourdough or a croissant. Then there are also crumpets, muffins, scones and clotted cream, oh I feel hungry just thinking about this!

Raspberry & Chocolate Jam would also make a great cake filling for something like a Victoria Sponge with fresh cream and would be great swirled through some Greek yogurt, rice pudding or dolloped on some vanilla ice cream.

Jar of Raspberry & Chocolate Jam with a croissant.

What sort of chocolate can you use in Raspberry & Chocolate Jam?

Only use dark chocolate with a minimum of 70% cocoa solids, I actually used an organic bar with 92% cocoa solids. Do not use milk chocolate or you will not only affect the flavour adversely but also the keeping quality.

Jar of Raspberry & Chocolate Jam on a wooden board with dark chocolate & raspberries.

How long will Raspberry & Chocolate Jam keep for?

The addition of chocolate makes this jam have a shorter life than usual so keep it in a cool, dark place for up to 10 months. Once opened keep it in the fridge where it will keep for at least 2 months.

Jar of Raspberry & Chocolate Jam on a wooden board with dark chocolate & raspberries.

What other jams or preserves can you make with raspberries or chocolate?

  • Raspberry Jam 
  • Easy Seedless Raspberry Jam
  • Blackberry & Raspberry Jam
  • Raspberry & Redcurrant Jam
  • Raspberry & Rosewater Jam
  • Chocolate Blackberry Jam
  • Easy Homemade Plum & Chocolate Spread

Jar of Raspberry & Chocolate Jam on a wooden board with dark chocolate & raspberries.

I do hope you try my jam and if you do, don’t forget to tag @fabfood4all on social media, I’d love to see!

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Jar of Raspberry & Chocolate Jam on a wooden board with dark chocolate & raspberries.

Jar of Raspberry & Chocolate Jam on a wooden board with dark chocolate & raspberries.
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Raspberry & Chocolate Jam

Raspberry & Chocolate Jam is for lovers of raspberries and chocolate, they are simply a match made in food heaven! Using the finest dark chocolate ensures a very satisfying cocoa intensity which contrasts so well with the sweetness of the raspberries.
Course Preserve, teatime
Cuisine British
Prep Time 10 minutes minutes
Cook Time 14 minutes minutes
Servings 4 jars (medium size)
Author Camilla Hawkins

Ingredients

  • 800 g raspberries washed & dried
  • 700 g granulated sugar
  • 4 tbsp lemon juice freshly squeezed
  • 70 g dark chocolate 70% + cocoa solids, roughly chopped

Instructions

  • Place the raspberries, sugar and lemon juice in a pan.
  • Gently heat (do not simmeuntil the sugar dissolves, stirring with a large wooden spoon to check.
  • Then turn up the heat until you achieve a rolling boil (the pan will be a foaming mass of bubbles) and set a timer for 7 minutes.
  • Turn off the heat and test a few drops of jam for set on a chilled saucer (place it in fridge for about 30 seconds).
  • Remove saucer and push your finger through the jam, if it forms a crinkle then it’s ready.
  • If not boil for another 2 minutes and repeat test until ready.
  • Next, stir in the dark chocolate until completely melted and evenly distributed.
  • Pot up into sterilised jars.
  • Once cool it’s ready to enjoy.
  • Store in a cool, dark place for up to 10 months and once opened keep in the fridge where it will keep for at least 2 months.
  • Makes approx 4 x 250 ml jars.

Notes

Before you start:
Place 2 - 3 saucers/small plates in the freezer.
Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain (if still wet place in oven once you’ve turned the heat off and run with just the fan for a few minutes).

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Reader Interactions

Comments

  1. Patricia H

    06/09/2023 at 8:10 am

    This jam has proved so popular with my friends that they all want some. I’ll be checking the allotment today to see if I have enough to accommodate the orders. I love it too

    Reply
    • Camilla

      06/09/2023 at 10:28 pm

      That’s so lovely to hear Patricia, so glad you and your friends like it:-)

      Reply
  2. Pamela

    18/08/2023 at 12:45 am

    I doubled The recipe and strained out 90% of the seeds and made roughly 1500 mls (6 125 ml jars and 3 jars of 236 mls)

    Reply
    • Camilla

      18/08/2023 at 10:32 am

      Enjoy:-)

      Reply
  3. Sarah

    11/11/2021 at 12:52 pm

    I’m going to make this to fill my Christmas thumbprint cookies! Can you use frozen raspberries?

    Reply
    • Camilla

      11/11/2021 at 3:57 pm

      Yes Sarah, just proceed as if they’re fresh:-) Sounds like a fab idea!

      Reply
  4. Alison LeBaron

    25/10/2021 at 2:06 pm

    You said that once the jam is made and cool that it is ready to use. If I want to seal the jar lids can I do a water bath to seal the jars? 10 mins? Thanks

    Reply
    • Camilla

      25/10/2021 at 3:31 pm

      Hi Alison, my jar lids seal as the jam cools and forms a vacuum. I’m afraid I don’t know anything about water bathing (it’s not something we do to jam in the UK) so I would follow the instructions for the brand of jar that you have.

      Reply
  5. Alex

    12/08/2021 at 2:35 pm

    HI,
    You say not milk chocolate, What happens if you use milk chocolate? How does it effect the taste.
    I really wanted to try white chocolate for something truly decadent.

    Reply
    • Camilla

      12/08/2021 at 3:35 pm

      Hi Alex, there are no jams with milk chocolate as you’d be adding milk, milk fat oxidizes and goes rancid faster than cocoa butter which is the only fat in dark chocolate. You could perhaps use it and just store in the fridge for a few weeks but I just don’t think the flavour would work aside from the keeping quality issue.

      Reply
  6. Amanda

    31/01/2021 at 6:23 am

    Hi
    Sound delicious.

    How long does this store for?

    Reply
    • Camilla

      31/01/2021 at 2:54 pm

      Hi Amanda, I actually answer this question in the body of the text where I say up to 10 months unopened in a cool dark place and about 2 months once opened and kept in the fridge. These were educated guesses using research but having now stored it myself for longer you can push these boundaries!

      Reply
  7. Maureen Norris

    05/11/2020 at 5:29 pm

    The jam is amazing, the flavours are so intense.

    Reply
    • Camilla

      05/11/2020 at 9:20 pm

      Thank you Maureen, so glad you like it:-)

      Reply
  8. Fiona Steele

    18/07/2020 at 10:09 pm

    Can i adjust the sugar amount. Can you use Splenda or other sugar replacement. Thx

    Reply
    • Camilla

      19/07/2020 at 12:41 am

      Hi Fiona I wouldn’t reduce the sugar as it’s needed to counteract the bitterness of the dark chocolate. You can’t swap sugar for artificial sweeteners as the sugar helps form the gel and also acts as a preservative.

      Reply
  9. Lisle

    12/07/2020 at 3:08 pm

    I have a question about something that has puzzled me. I was taught that cooking time was critical for jams. So if I stop to put jam on a plate, frig it for 30 sec… that whole process probably takes 1 minute, by which time the jam has cooked that additional minutes, and so on. Timing not that critical then? Thanks for any words to the wise!

    Reply
    • Camilla

      12/07/2020 at 10:10 pm

      Hi Lisle, the instructions said to time the boil for 7 minutes at which point you take it off the heat. I have added this in now, I’m sorry it wasn’t clear to you.

      Reply
  10. Brenda

    27/06/2020 at 9:06 pm

    Hi,
    I’m trying this right now. Can this jam be put in a water bath and canned?
    Thanks,
    Brenda

    Reply
    • Camilla

      27/06/2020 at 11:09 pm

      Hi Brenda, it’s not something we do in the UK but I’m sure you could adapt my recipe but I wouldn’t be able to tell you how.

      Reply
  11. Shrishti

    16/06/2020 at 9:44 pm

    Tried this and came out awesome 🙂 Thank you

    Reply
    • Camilla

      17/06/2020 at 12:19 am

      Awesome Shrishti, so glad you like it:-)

      Reply
  12. Donna Pettit

    13/08/2019 at 5:59 pm

    I have made a Raspberry Chocolate Preserve(Jam) for years and people seem to like it and enjoy the gift of a jar. I like many products with raspberry and chocolate combined. I am in the States and my recipe calls for and I use several ounces of unsweetened baking chocolate and pectin. That may not be available in your stores but is a staple here. Thanks for posting this.

    Reply
    • Camilla

      14/08/2019 at 12:43 am

      Hi Donna, my mum used to use baking chocolate when I was a kid but I’ve always just used the real thing. Pectin is available in liquid and powdered form here but I prefer to use lemon juice in any low pectin fruit jams I make. Cooking the jam for longer intensifies the flavour I find.

      Reply
  13. Nickki

    01/08/2019 at 8:17 am

    This jam looks absolutely delicious. I love the idea of adding chocolate! I will be making this as soon as I can – although I might need to sneak a few punnets of raspberries past my toddler – he absolutely loves them and could get through a whole punnet in one sitting if I let him! Your photos are beautiful!

    Reply
    • Camilla

      01/08/2019 at 10:48 am

      Aaw, thank you so much Nickki, happy jam making:-)

      Reply
  14. Christina Conte

    24/07/2019 at 8:30 am

    Looks absolutely luscious! Where did you find this inspiration? I’d love to know who the genius is! I’ve never heard of it! Would be fantastic on scones!

    Reply
    • Camilla

      24/07/2019 at 3:25 pm

      Thanks Christina. I saw many such recipes on the internet so have no idea who invented it I’m afraid.

      Reply
  15. Janice

    16/07/2019 at 7:40 pm

    I’m so impressed by this combination, very creative. Your photographs are also stunning and really make me want to reach in and lift up that spoon!

    Reply
    • Camilla

      16/07/2019 at 10:34 pm

      Aaw, thank you so much Janice:-)

      Reply
  16. Choclette

    15/07/2019 at 4:30 pm

    Just looking at those gorgeous photos, my mouth is watering. Dark chocolate and raspberries pair so ver well, I bet that chocolate raspberry jam tastes sensational. Thanks for linking to my chocolate blackberry jam.

    Reply
    • Camilla

      15/07/2019 at 4:35 pm

      Thanks Choclette, it is a fab jam:-)

      Reply
  17. Judy

    10/07/2019 at 4:35 pm

    Do you have the measures in cups and tablespoon, teaspoons, etc? I have a hard time taking grams to these!

    Reply
    • Camilla

      10/07/2019 at 11:07 pm

      Hi Judy, as I’ve developed this recipe using weights it can’t be precisely converted to a volume measurement which cups are. There are websites that will do conversion for you but I wouldn’t be able to guarantee the results as I haven’t verified them. The best thing to do is buy a set of scales to get accurate results. I myself bought a set of cups for when I want to make US recipes.

      Reply
  18. Jo Allison / Jo's Kitchen Larder

    06/07/2019 at 8:50 am

    What a fabulous jam idea Camilla! Raspberries and dark chocolate go so beautifully together! The colour of the jam says it all really on your beautiful photos! I love its rich dark red hue. My plan for this Summer is to be braver when it comes to preserve making so will definitely be giving this one a go!

    Reply
    • Camilla

      06/07/2019 at 11:37 am

      Thank you Jo, yes I’ve been quite conservative with my jam flavours but am now branching out more:-)

      Reply

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