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Chocolate Raspberry Jam

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).

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Course: Condiments
Cuisine: American

Ingredients

  • 6 ounces fresh raspberries
  • ¾ cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 ounce dark chocolate (70-90%) finely chopped

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Remove from heat and add the chopped chocolate, gently stirring until the chocolate is completely melted.
  6. 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.