Raspberry Chocolate Jam is a luxurious twist on a classic preserve bright, tart raspberries meet rich, melted dark chocolate for a spread that’s equal parts fruity and decadent. It’s perfect on morning toast, spooned over ice cream, or paired with pastries for an indulgent homemade touch.
This recipe strikes the perfect balance: the raspberries bring freshness, the chocolate adds depth, and the lemon juice keeps everything vibrant. It’s simple to make, requires only a few ingredients, and tastes far more sophisticated than any store-bought jam.
Ingredients
- 800 g raspberries, washed and dried
- 700 g granulated sugar
- 4 tablespoons freshly squeezed lemon juice
- 70 g dark chocolate (70% or higher cocoa solids), roughly chopped
Step-by-Step Method
Step 1: Prepare your jars
Start by sterilizing your jam jars. Wash them thoroughly in hot soapy water, rinse well, and place them in a warm oven at 275°F (135°C) for about 10 minutes. Let them stay warm until you’re ready to fill them hot jam going into cold jars can cause cracks.
Step 2: Cook down the raspberries
Place the raspberries in a large, heavy-bottomed saucepan. Add the lemon juice and cook over medium heat for 3–4 minutes until the berries soften and begin to release their juices. Stir gently to help them break down without crushing every bit you want some texture left in the final jam.
Step 3: Dissolve the sugar
Add the granulated sugar to the pot and stir until it’s completely dissolved. Continue cooking over medium heat, stirring occasionally to prevent sticking. Once dissolved, increase the heat to bring the mixture to a steady boil.
Step 4: Boil to set point
Boil the jam rapidly for 10–12 minutes, watching closely to avoid it bubbling over. You’ll notice the mixture thickening and becoming glossier as it approaches the setting point. To check readiness, drop a small spoonful onto a chilled plate and let it cool for 30 seconds if it wrinkles when pushed gently, it’s ready.
Step 5: Add the chocolate
Once the jam reaches the perfect texture, remove the saucepan from heat. Add the chopped dark chocolate immediately, stirring until melted and smooth. The heat of the jam will melt the chocolate fully, blending it into the fruit and creating a rich, ruby-brown sheen.
Step 6: Fill the jars
Pour the jam into your warm, sterilized jars, leaving a small gap at the top. Seal immediately with lids and invert the jars for about 2 minutes before turning them upright. This helps create a vacuum seal as the jam cools.
Step 7: Cool and store
Let the jars cool completely at room temperature. Store in a cool, dark cupboard for up to 6 months. Once opened, keep refrigerated and use within 2–3 weeks.
Expert Tips for Success
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Choose quality chocolate: A high cocoa percentage (70% or more) ensures a bold chocolate flavor that doesn’t overwhelm the fruit.
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Balance the sweetness: Raspberries are naturally tart, so taste the mixture before boiling. You can add a few extra tablespoons of sugar for a sweeter jam or reduce slightly for a sharper bite.
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Use a wide saucepan: The larger surface area encourages faster evaporation, giving you a thicker jam without overcooking the fruit.
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Avoid overboiling: Once the jam reaches its setting point, remove it from heat quickly overboiling can make it taste caramelized instead of fresh.
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Add chocolate off the heat: This keeps the chocolate smooth and prevents it from seizing or splitting.
Tasty Variations to Try
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Raspberry White Chocolate Jam: Replace the dark chocolate with white chocolate for a sweeter, milder flavor perfect for croissants or desserts.
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Spiced version: Add ½ teaspoon of ground cinnamon or cardamom with the sugar for depth and warmth.
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Berry mix: Combine half raspberries and half strawberries or cherries for a mixed-berry chocolate jam.
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Liqueur touch: Stir in a tablespoon of orange or raspberry extract after removing from heat (avoid adding before boiling to preserve flavor).
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Seedless option: Press the cooked raspberries through a fine mesh sieve before adding sugar for a smoother, seed-free jam.
Frequently Asked Questions
Can I use frozen raspberries?
Yes, frozen raspberries work beautifully. You don’t need to thaw them first just add them to the pot and cook gently until they release their juices before adding sugar. You may need a few extra minutes of boiling time to reach set point.
Why use lemon juice?
Lemon juice adds brightness and balances sweetness, but it also contains natural pectin that helps the jam thicken and set properly.
How do I know when the jam is ready?
The “wrinkle test” is the classic method. Drop a bit of jam onto a chilled plate, then push it gently after a few seconds. If it wrinkles instead of running, it’s perfectly set.
Can I skip the chocolate?
You can, but the dark chocolate adds unique richness. Without it, the jam will be purely raspberry still delicious, but not as complex or silky.
How should I serve Raspberry Chocolate Jam?
It’s delicious spread on toast, spooned over yogurt or pancakes, used as cake filling, or drizzled across ice cream. For an upscale touch, pair it with brie or cream cheese on crackers.
Print
Raspberry Chocolate Jam
- Total Time: 35
- Yield: 4–5 small jars (about 1.2 kg jam) 1x
Description
A luxurious jam blending tart raspberries with rich dark chocolate for a fruity and indulgent preserve. Perfect on toast, ice cream, pastries, or cheeses.
Ingredients
- 800 g raspberries, washed and dried
- 700 g granulated sugar
- 4 tablespoons freshly squeezed lemon juice
- 70 g dark chocolate (70% or higher cocoa solids), roughly chopped
Instructions
- Sterilize jars by washing, rinsing, and placing in a 275°F (135°C) oven for 10 minutes. Keep warm until use.
- In a large saucepan, cook raspberries and lemon juice over medium heat for 3–4 minutes until softened and juice released.
- Stir in sugar until dissolved, then increase heat to bring to a rolling boil.
- Boil 10–12 minutes, stirring occasionally. Test set by dropping a small amount on a chilled plate; if it wrinkles when pushed, it’s ready.
- Remove from heat and stir in chopped dark chocolate until melted and smooth, turning jam glossy and deeply colored.
- Pour hot jam into warm jars, leaving a small gap at top. Seal immediately and invert jars for 2 minutes, then return upright to cool.
- Store in a cool, dark place up to 6 months. Refrigerate after opening, use within 2–3 weeks.
Notes
Use high-quality (70%+) chocolate for best flavor depth.
Taste before boiling to adjust sweetness, if needed.
Use wide pans to shorten boiling time and preserve freshness.
Avoid overboiling to maintain bright, fruity flavor.
Add chocolate off heat to keep texture silky and smooth.
- Prep Time: 15
- Cook Time: 20
- Category: Condiment, Spread
- Method: Stove-Top
- Cuisine: American, European
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 2mg
- Fat: 0.6g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.3g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 0.1g
Keywords: raspberry chocolate jam, dark chocolate preserve, homemade fruit spread, gourmet jam recipe, raspberry dessert topping
