Love and Olive Oil

Chocolate Raspberry Jam

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.


This one’s mine.

All mine.

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

Chocolate Raspberry Jam

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3 pints fresh raspberries
3 cup granulated sugar
Juice of one lemon
9 ounces bittersweet chocolate, finely chopped


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.

All images and text © / Love & Olive Oil

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  1. Finally !  I have been trying a variety of recipes for 9 years (I give them as gifts to my clients)  The last few years have been a disaster with the chocolate emulsifying. The taste and consistency is amazing. Doing a happy dance. 

  2. Hi, I have raspberry frozen puree.. can it be used to make this awesome jam. Please do let me know.

  3. This just went to the top of my jam list! I just made it and it is AMAZING! (I tried a little on vanilla ice cream during that one-hour rest period.) Then, I processed as directed and all is well! (Well, my husband and I scraped the pan clean after I filled those jars though!) Thank you for the recipe!!!

  4. I made mine with blackberries & made half a batch to try it.  Followed the directions to the “T”.  It’s delicious.  There were some questions about the 2 hour cool down time.  I don’t know why you do this but when I melted the chocolate it was slivery.  Hard to describe but not smooth.  After it cooled and I hard boiled it; it became velvet-smooth.  

  5. I am struggling with figuring out if I have the proper pH of this jam for jar storage without refrigeration. I used 10 lbs raspberries, 13 c sugar, 1 c lemon juice and 80 oz bittersweet chocolate. 

    • If you scaled it proportionally from the original it should be ok (although I really don’t recommend scaling up canning recipes like this as they’ll take way longer to reach proper temperature).
      But if you want to be sure, you could purchase a pH meter like this one:
      However do note that jams can change pH as time goes on, so even a jam that’s ‘safe’ when you first process it might rise to unsafe pH levels after a few months or so. While they say a pH of 4.6 or below is safe, I usually overshoot that (most of my newer jams are tested to 4.0 and below).

  6. Too Die for, yum

  7. I tried the recipe as-is, but it was too dark for us. I tried it again using milk chocolate, and it was DELICIOUS! After canning it, I thought back to the “white chocolate” question and answer and began wondering if using the milk chocolate made it unsuitable for canning? They’ve been sitting for only a couple of days. I’d love to hear your thoughts on it.

    • I am not a food scientist, but it’s my understanding that chocolate containing with milk solids is not safe for home canning. I’d refrigerate or freeze it just in case.

  8. How did you print the labels? It looks so professional

    • I print them using my home inkjet printer onto sticker paper, then cut them out and adhere to the jars. :)

  9. Just made a batch! It was very easy and the taste is glorious! I used a food mill but mine has larger size holes and it caught only about half the seeds, so then poured it through a larger wire mesh sieve, using spatula to press liquid through, and this caught almost all the seeds. Fabulous!!! Deep delicious flavor!

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

  11. 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.

  12. 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! 

  13. 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!

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

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

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

  17. 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 :)

  18. 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.

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

  20. 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!

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

  22. 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!

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

  24. Chocolate raspberry jam sounds so amazingly good!

  25. 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!

  26. 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.

  27. 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!!

  28. 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!)

  29. 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!

    • Well, crud. And how long did I stare at these jars and photos without seeing that?

      Shh… it’ll be our secret. :)

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

  31. 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!!

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

  33. Oh my. This is amazing!

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

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

    • I use Adobe Illustrator to create them. I may offer them up as printables in the near future… since enough people have expressed interest in using them. :)

    • I have looked and looked at the labels and cannot see a typo!

  36. 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.

  37. Oh my gosh, I am so making this!!

  38. 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 :)

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

  40. Brilliant idea! This jam sounds amazing!!

    And beautiful photos as always. ;)

  41. Sounds delicious!

  42. What a creative spread..fruity jam!

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

  44. 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.

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

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

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

  48. 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!

  49. 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!)

  50. 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!

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

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

  53. 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!

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