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Raspberry & Chocolate Jam

Raspberry & Chocolate Jam is for lovers of raspberries and chocolate, they are simply a match made in food heaven! Using the finest dark chocolate ensures a very satisfying cocoa intensity which contrasts so well with the sweetness of the raspberries.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4 jars (medium size)
Course: Dessert
Cuisine: British

Ingredients

  • 800 g raspberries washed & dried
  • 700 g granulated sugar
  • 4 tbsp lemon juice freshly squeezed
  • 70 g dark chocolate 70% + cocoa solids, roughly chopped

Instructions

    Cup of Yum
  1. Place the raspberries, sugar and lemon juice in a pan.
  2. Gently heat (do not simmeuntil the sugar dissolves, stirring with a large wooden spoon to check.
  3. Then turn up the heat until you achieve a rolling boil (the pan will be a foaming mass of bubbles) and set a timer for 7 minutes.
  4. Turn off the heat and test a few drops of jam for set on a chilled saucer (place it in fridge for about 30 seconds).
  5. Remove saucer and push your finger through the jam, if it forms a crinkle then it’s ready.
  6. If not boil for another 2 minutes and repeat test until ready.
  7. Next, stir in the dark chocolate until completely melted and evenly distributed.
  8. Pot up into sterilised jars.
  9. Once cool it’s ready to enjoy.
  10. Store in a cool, dark place for up to 10 months and once opened keep in the fridge where it will keep for at least 2 months.
  11. Makes approx 4 x 250 ml jars.

Notes

  • Before you start: Place 2 - 3 saucers/small plates in the freezer. Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain (if still wet place in oven once you’ve turned the heat off and run with just the fan for a few minutes).