Yes. You read that correctly. Someone’s about to put choc-o-late all up in your jam! Raspberry Chocolate Jam is just your basic fresh raspberry jam, with just a hint of bittersweet chocolate that makes the most amazing, rich, complex jam I’ve ever had. It’s honestly one of the best things I’ve made in a while, and it’s SO easy! This isn’t a canning recipe (in terms of long-term storage), so all of you non-canners stay with me! It just makes one batch, about 2 cups, of the most amazing sweet chocolate-kissed jam you’ve ever tasted. This stuff is fantastic on all of the usual subjects like toast, waffles, pancakes, French toast, and the like. But it’s also spectacular on crackers with a creamy cheese or used as a cake filling, or mixed with vanilla ice cream and a splash of cream in the blender (just did that one last night). And it looks darling and so special all tied up with a bow for gifting. If you’ve never made jam before, this couldn’t be easier.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Fresh raspberries – Frozen will work as well, but you may need to cook them a little longer to let some of the extra moisture cook off.
- Sugar
- Bottled lemon juice – Bottled lemon juice provides consistent results across batches due to predictable acidity. Since we’re not canning this jam, it would be ok to use fresh lemon juice here as well!
- Bittersweet chocolate – Our sweetness comes from the sugar, so we’re using bittersweet chocolate here to really get the most bang for our buck as far as chocolate flavor goes.
How to Make Raspberry Chocolate Jam
- First you’ll set a couple of plates aside in the freezer. We’ll use these to test if the jam is done.
- To make the jam, you’ll bring some raspberries, lemon juice, and sugar to a boil for a few minutes.
- Then you’ll whisk in that beautiful chocolate and continue to boil until thickened. You’ll be checking with a thermometer to make sure you reach the right temp, but then you’ll also drop a dollop of jam on one of those frozen plates to test the consistency once it cools. If it’s too thin, the pot goes back on the stove for a couple of more minutes.
- Then you’ll run a couple of 1-cup jars under hot water and shake them dry. This prevents your jars from cracking when the hot jam hits them. Carefully transfer the hot jam to the jars and allow to cool completely. Once cooled, cover and refrigerate until set, 12-24 hours.
Storing and Other Tips
- Store finished jam in an airtight container in the refrigerator and enjoy within 2 months for best results.
- Freeze portions or jars, just be sure to leave enough head space for it to expand and don’t tighten your lids until frozen. For best results, use within 2-3 months.
- This is something really nice to gift (if you can part with any of it!) But it does make enough to keep a jar and share a jar. If you do share it in a mason jar, just make sure people know to keep it refrigerated and that it’s not actually canned/shelf stable.
About the Recipe
This recipe comes from the book Foolproof Preserving, by America’s Test Kitchen. This isn’t a sponsored post, I just genuinely love this book. It has so many good, solid, basic canning and preserving recipes, along with really unique twists, like this one. And it’s all small batch preserving- the only kind I do! You don’t need tons of equipment or produce; it’s all about just making a few jars at a time. Super easy and manageable. If you’re looking for a great book on this topic, I recommend this one! Another one of my favorites, also focusing on small-batch canning, is Food in Jars by Marisa McClellan. You can see more of our preserving recipes in our index, here!
Frequently Asked Questions
No, this is not a recipe designed to be safe for canning. Enjoy it fresh or freeze it for later!
For best results, I’d do one batch at a time. While it should work in larger batches, it may not cook as evenly and may take a long time to reach the appropriate temperature. That said, as long as you are cooking to temperature and waiting for the right consistency, you can likely get away with a larger batch in one pot.
You can, just keep in mind that different fruits contain different levels of water, acid, and natural pectin, so cook until both the recommended temperature and frozen-plate-tested texture have been reached instead of relying on listed times. I bet this would be really great with blackberries as well, I might try that next!
Raspberry Chocolate Jam
Ingredients
- 1 pound raspberries about 3 ¼ cups
- 1 ½ cups sugar
- 1 ½ teaspoons bottled lemon juice
- 2 ounces bittersweet chocolate chopped
Instructions
- Place 2 small plates in freezer to chill.
- In large saucepan, bring raspberries, sugar, and lemon juice to a boil, stirring often, over medium-high heat. Boil until raspberries have broken down and released their juices, about 5 minutes.
- Whisk in chocolate until completely melted, about 1 minute. Continue to boil mixture, stirring and adjusting heat as needed, until thickened and registers 217-220℉, about 3-5 minutes (FYI mine took much longer than that to reach temperature). Remove pot from heat.
- To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through the jam on the plate. The jam has the correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1-3 minutes longer before retesting.
- Meanwhile, place two 1-cup jars in a bowl and place under hot running water until heated through, 1-2 minutes. Shake dry.
- Using funnel and ladle, carefully portion hot jam into hot jars. Let cool to room temperature, cover and refrigerate until jam is set; 12-24 hours. Jam can be refrigerated for up to 2 months.
Notes
- This jam is not suitable for canning, it is only meant to be stored, refrigerated, in jars. Can be frozen for several months though!
Questions & Reviews
The raspberry measurements confuse me a little bit. Would you mind clarifying? Is that 1 lb (3 1/4 cups) or is it 1 lb + 3 1/4 cups? Thank you!
sorry the formatting looks a little tweaked there. It’s 1lb (which is about 3 1/4 cups of raspberries)
Don’t normally comment honestly, but it’s been a long time that a jam recipe is so far off from reality from me. Some might be due to altitude or due to raspberries or the fact that I had to do half a batch so take it with a grain of salt.
I followed the recipe to a T and if I had actually canned it as it was it would have turned out as sludge not jam, I salvaged it by adding back some water, about half a cup or so. Also the chocolate flavor was almost not existent, so I doubled it, not a big deal there.
All that being said I still have high hopes
Hey there! I’m sorry this didn’t turn out how you had hoped. I’m inclined to think there was some unknown issue as you noted, or even error, since I’ve made this many many times as written with wonderful results. I hope if you try it again, it will work out for you!
Yummy! I made this with black raspberries. So, so, so good!! Thank You!!
Sara you mentioned in the ‘notes’ this jam can be frozen. Have you frozen it and did the texture or flavor change? I believe in the ATK book they state to use bottled lemon juice because of the varying acidity in fresh regardless of cooked or uncooked food, jams, etc.
I’ve never frozen it myself- we always eat it too quickly!
We have a blackberry bush so when I saw this recipe I knew I would need to try blackberry chocolate jam. It is divine! I did one batch of raspberry/blackberry choc and one blackberry chocolate and they are both super yummy!