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.
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.
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)!
What does Raspberry & Chocolate Jam go well with?
What does Raspberry & Chocolate Jam go well with?For the ultimate treat I can’t decide between sour dough toast or croissant. But then there are 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 or dolloped on some vanilla ice cream.
What sort of chocolate can you use in Raspberry & Chocolate Jam?
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.
How long will Raspberry & Chocolate Jam keep for?
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.
What other jams or preserves can you make with raspberries or chocolate?
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
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!
Why not pin for later?
Raspberry & Chocolate Jam
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 bubbleand set a timer for 7 minutes.
- Test a few drops of jam for set on a chilled saucer and place 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.
Recipe 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).
Brenda
Hi,
I’m trying this right now. Can this jam be put in a water bath and canned?
Thanks,
Brenda
Camilla
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.
Shrishti
Tried this and came out awesome 🙂 Thank you
Camilla
Awesome Shrishti, so glad you like it:-)
Donna Pettit
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.
Camilla
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.
Nickki
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!
Camilla
Aaw, thank you so much Nickki, happy jam making:-)
Christina Conte
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!
Camilla
Thanks Christina. I saw many such recipes on the internet so have no idea who invented it I’m afraid.
Janice
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!
Camilla
Aaw, thank you so much Janice:-)
Choclette
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.
Camilla
Thanks Choclette, it is a fab jam:-)
Judy
Do you have the measures in cups and tablespoon, teaspoons, etc? I have a hard time taking grams to these!
Camilla
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.
Jo Allison / Jo's Kitchen Larder
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!
Camilla
Thank you Jo, yes I’ve been quite conservative with my jam flavours but am now branching out more:-)