Chocolate Raspberry Jam
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Course
Condiments
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Cuisine
American
Chocolate Raspberry Jam
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This dark and sultry jam is full of bright raspberry flavor and deep, bittersweet dark chocolate for a unique jam that you'll adore. It's a very small batch recipe but can be scaled up (it will take slightly longer to cook).
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Ingredients
- 6 ounces fresh raspberries
- ¾ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 ounce dark chocolate (70-90%) finely chopped
Instructions
- In a medium saucepan, combine raspberries, lemon juice, and sugar and stir over medium-high heat until the sugar has dissolved, mashing and breaking up berries with the back of a wooden spoon or spatula.
- When berries have broken down, press about half of the raspberry mixture through a fine mesh sieve to remove some or all of the seeds (the more seeds you remove, the smoother the final texture will be, but the yield will be lower).
- Bring the mixture back to a rolling boil and boil hard for five minutes, stirring constantly, until the foam subsides and the jam drips off the back of a spatula in wide blobs.
- To test the set, remove jam from heat and drop a dollop onto a frozen spoon or plate; return to freezer for 1 to 2 minutes. Nudge your finger through the jam and if it wrinkles up behind your finger in soft folds, then it’s ready. If not, return to heat and boil for a minute or two more and re-test until the jam reaches the desired consistency.
- Remove from heat and add the chopped chocolate, gently stirring until the chocolate is completely melted.
- Transfer to a jar or other airtight container and refrigerate for up to 3 weeks or freeze for up to 6 months (while this recipe can be water-bath canned, it's not usually worth the hassle for such a small batch).
Notes
- This is a very small batch recipe, but it can be doubled or even tripled if you have a lot of berries. I don't recommend any larger batches than 3x though, as too-big batches of traditional-style jams take so long to cook that the flavor can be negatively affected as a result.
- This recipe is safe for water-bath canning as long as the chocolate has no milk or milk-based ingredients—so dark chocolate only. If your chocolate has milk in it (or you use milk or white chocolate), then your jam needs to be refrigerated or frozen.
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