Raspberry & Chocolate Jam – simple no-pectin recipe!

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?

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?

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?

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?

• 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! 

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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 teatime

Cuisine British

Keyword Dark Chocolate, raspberry, summer fruit

Prep Time 10 minutes

Cook Time 14 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).