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

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

Enjoy:-)

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

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.

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.

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!

How long does this store for?

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

The jam is amazing, the flavours are so intense.

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.

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.

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!

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.

Awesome Shrishti, so glad you like it:-)

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.

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

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!

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

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!

Aaw, thank you so much 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!

Thanks Choclette, it is a fab jam:-)

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.

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.

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

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

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!