Chocolate Raspberry Jam

The jam-fest continues. I should probably tell you that my “jam cabinet” is quickly filling with stacks of vibrant jars. I didn’t intend to make much jam this year, or should I say, I didn’t expect to have enough time to. But, alas, the allure of fresh fruit won out over my more reasonable, we-don’t-have-the-space-nor-time side. So I’ve been jamming away like there’s no tomorrow.

Tennessee Raspberries

I picked up one precious pint of raspberries at the farmers’ market the other weekend. Raspberries are rare here; apparently the heat and humidity are too much for the delicate berries. So when I saw some, I snatched them up. They weren’t cheap, which is why I only got one pint, but it’s better than nothing.

Chocolate Raspberry Jam

When I got home, the berries went straight into the saucepan. I had Mrs. Wheelbarrow’s Chocolate Raspberry “Whatever” bookmarked for what seems like ages. I almost made a version of the stuff with strawberries because I was so desperate to try it (and, to be honest, that would actually be pretty darn amazing).

I only had enough berries for 1/3 of the recipe, yielding a precious two miniature jars of dark, chocolatey jam. Or sauce. The consistency is somewhere in between. Whatever it is, it’s incredible.

Sorry friends and family. This stuff will not be among the jars I gift during the holidays.

Nope.

This one’s mine.

All mine.

(Psst! Download the printable labels for this jam here!)

Chocolate Raspberry Jam

Yield: 5 to 6 half-pint jars

Ingredients:

3 pints fresh raspberries

3 cup granulated sugar

Juice of one lemon

9 ounces bittersweet chocolate, finely chopped


Directions:

In a large heavy stainless steel or enameled saucepan, combine raspberries and sugar and stir over medium-high heat until the sugar has dissolved.


Run the raspberry mixture through a food mill to rid the sauce of (most of) the seeds. Return to saucepan and add the lemon. Heat the mixture to just below boiling.


Add the chopped chocolate and stir until the chocolate is completely melted. Remove from heat and allow the mixture to sit for an hour or two (or, you know, two days). If it is sitting for longer than an hour or two, transfer to an airtight container and refrigerate.


Prepare canner and wash/sterilize 6 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.


Bring the mixture back to a rolling boil and boil hard for five minutes, stirring constantly.


Turn off the heat and let the jam rest for two or three minutes. At that point, if the surface wrinkles when pushed gently, it's ready. If not, return to heat. Boil for two minutes, allow to rest, and re-test. Repeat until the jam reaches the desired consistency.


Ladle hot jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.


Recipe from Mes Confitures: The Jams and Jellies of Christine Ferber via Mrs. Wheelbarrow.


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55 Comments Leave a Comment »

  1. Lindsay, I love love love those jam jars! Plus, the matching ribbon and tags…seriously!?! I am sure the jam tastes as good as the jars look!

  2. Chocolate jam? Why am I only just hearing about this?!

  3. I never been a huge fan of jam but this might turn me to love it!

  4. Your jam jars are super pretty, do you process them in a water bath to seal them? I need an apartment with a pantry so I can make lots of jam!

  5. I’ve also never heard of chocolate jam! It sounds delicious. And those jars, ribbon and tags are so cute! I would love to be able to make tags like that. What an amazing present (even with different jam!)

  6. There’s a woman here in Ireland who makes chocolate raspberry jam for her market stall in Limerick. I absolutely love it, but seeing as how I live on the opposite side of the (albeit small) country, it’s only a rare treat. Can’t wait to give your recipe a try!

  7. Is this really possible? Or am I dreaming?!

  8. I am absolutely dying right now over this beautiful jam. I cannot wait to make it soon!!

  9. Oh those are jars of goodness…Great and very interesting recipe! Awesome photos!

  10. I can only imagine how amazing this tastes. I mean, we all love chocolate dipped raspberries, and I feel that this is along those lines. Phenomenal.

  11. I think I would enjoy that more than I do Nutella! What a great idea. XOXO

  12. What a creative spread..fruity jam!

  13. Brilliant idea! This jam sounds amazing!!

    And beautiful photos as always. ;)

  14. yeah, i can totally see why you would not want to share this! sounds so good.

  15. Love those jars!! So darling. And chocolate raspberry jam sounds totally amazingly sinful. First, ordering those jars, and then making this! Thankfully raspberries and plentiful and cheap around here this time of year :)

  16. I forgot I needed a new food mill until I read the recipe. This sauce sounds amazing and so does your peach and lavender. I’ve got a peach jalapeno jam on the agenda, but these jams are teasing with me! I gotta go get a new food mill asap.

  17. so excited to make this! Do tell…how do you make all your incredible labels? is there a software that you are using?

  18. That’s it? Is this chocolate raspberry jam really that easy to do? Bookmarking this and must try soon. Thanks for sharing.

  19. I didn’t even know that a chocolate jan can be created! But this one looks delicious, and combined with tangy raspeberries probably perfect!

  20. we’re swimming in raspberries growing in a backyard right now… its a dream and even more so since you shared chocolate.raspberry.jam. can’t wait thanks!!

  21. another question…please confirm that these jars have been shelf stable for you? Thanks.

  22. Gorgeous post and photos. It pained me to see the typo on the label. Uugghh…I feel the pain there, really. Good luck with the book and I WILL make this recipe!

  23. Looks fantastic!! Do you think the foodmill is absolutely necessary? Does anybody know of any substitution methods?

    • You could do without but you’ll end up with a lot more seeds. You could also probably press the berries through a sieve if you have one of those (though I know that can be a tiring process!)

  24. I was told raspberry season was finished, but found 3 pts of the most gorgeous raspberries at the organic farm down the road from me. I now have 5 jars of this angel food. I had a peanutbutter and jam sandwich for lunch today. This stuff is heaven! Tonight it is going to stuff an angelcake. :) Thanks for this fab recipie!!

  25. I do not have a foodmill. I just drained and stuffed it through a large strainer and it worked great. But a foodmill would probably work better.

  26. HAHAHA! Well, you made it so you should get to keep it. Sorry you don’t get raspberries there. We get them for a good chunk of the summer and during that time I just devour as many pints as possible. Love this chocolate-raspberry pairing. Will have to make a batch of this!

  27. Chocolate raspberry jam sounds so amazingly good!

  28. Made this a couple days ago and had a peanut butter and jam sandwich this morning for breakfast. So yummy! Thanks for the recipe!

  29. I would love if you have a free printable for this. I just made this today, it is cooling as I type this. I can’t wait to try!

  30. Why does this jam need to sit for an hour or two before finishing it? Is this to help the pectin set up?

  31. I’ve never made jam, but this has TOTALLY inspired me to now! This sounds fantastic! & I absolutely love the little jars and labels! So elegant!

  32. Do you think frozen raspberries would work in this recipe? It looks devine!

  33. When are you going to start selling these? I’d be first in line to buy! Love the flavor of chocolate and raspberries together and your jars/labels are awesome. Great job.

  34. I made 2 batches of this and well, there are no words!!!! I would love to know where you got the jars. They take canning up a notch! Love them AND the jam. I hope I can part with them for gifts :)

  35. i’d like to know where you bought the jars as well! they are adorable!

  36. My husband is a chocoholic. I am excited to try this. Yum…raspberries and chocolate…my favorite combo.

  37. Can you tell me where I can get these specific jars?

  38. I made this jam today. It is delicious! I found it really hard to strain out the seeds so ended up just leaving them in. Noone is complaining :) Thanks for a great recipe!

  39. I got all of the ingredients today! I’m so nervous – I’ve never made jam and I’m somewhat less of a cook, so to say. I do have one question before I begin – if the jars ARE kept sealed, will they be ok to leave out of the freezer or fridge? And will they keep for at least a month, you think? 

    • If the jars are processed in a water bath and successfully sealed, they will keep for up to a year. Once opened, keep refrigerated and use within a month. If you skip the water bath process then the jam will need be be frozen or kept in the refrigerator.

    • Awesome thank you! It’s on the stove right now setting and I’m having a hard time keeping my fingers out of it! It’s so delicious, I can’t believe I actually made something so good! Thank so much for sharing this recipe! 

  40. Have you ever tried this with white chocolate? Would you cut down on the granulated sugar a bit? The idea of white chocolate and raspberry jam makes me swoon! 

    • I have not. It sounds delicious, however white chocolate would make this jam unfit for canning (as it contains dairy). You could certainly make a batch and keep in the refrigerator to eat within a week or two, but you would not be able to preserve any for long-term storage.

  41. Hello lindsay.. Can you tell me what is the meaning of “pints” ?

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