Love and Olive Oil
Chocolate Raspberry Jam

Chocolate Raspberry Jam

This dark and sultry chocolate raspberry jam is full of bright raspberry flavor and bitter dark chocolate for a truly unique jam that will have your tastebuds jumping for joy

Part raspberry jam and part chocolate sauce, this sweet, naturally-thickened preserve takes the classic flavor combination of tart sweet raspberries with bitter dark chocolate to a whole new level. It’s a very small batch recipe but can be scaled up (it will take slightly longer to cook).

Small faceted glass canning jar filled with Chocolate Raspberry Jam, with brown and pink argyle designed labels and chopped chocolate and fresh raspberries scattered around.

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.

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.

When I got home, the berries went straight into the saucepan. I had been wanting to make a chocolate raspberry jam 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 had enough just berries to make a single precious jar of deeply tart raspberry jam laced with dark chocolate.

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


This one’s mine.

All mine.

Swirl of Chocolate Raspberry Jam in a glass jar with silver spoon, fresh raspberries and squares of dark chocolate in the background.

This jam is so unique, tart and bursting with raspberry flavor with bitter sweet notes from the dark chocolate that prove to be the perfect pairing.

While it’d be a lovely addition to some jam thumbprint cookies or a layer in a showstopping chocolate raspberry mousse cake, it’s practically a dessert in and of itself (I found Taylor in the kitchen smearing spoonfuls of it on top of squares of pure dark chocolate and it was decadent to say the least). You could also warm it up and spoon it over vanilla ice cream (yum), or serve it with a sweet wine as part of a post-dinner cheese platter.

Because I made such a small quantity I did not water-bath process this recipe, just popped it in the fridge where it would technically last for a month or so (though mine barely made it a week before it was completely devoured). While the chocolate seems like a strange addition, the jam should technically be safe for water-bath canning as long as you use a pure dark chocolate without any milk or dairy (check the ingredients). While milk chocolate or white chocolate could be used, the recipe would not be suitable for home canning and should be refrigerated or frozen.

Overhead, jar filled with Chocolate Raspberry Jam, with spoonful of jam, printed jam labels, chopped chocolate and fresh raspberries messily arranged on a marble background.

Talking ‘Bout My Gel

This jam is thickened with the natural pectin present in the berries which, when combined with sugar and heat, “the pectin–water equilibrium breaks down, and a fibrous network capable of supporting liquids is established” (source). How’s that for super food science?

Unlike recipes with added pectin, this one relies on natural pectin, sugar and heat, and thus the quantity of sugar cannot be reduced without risking the gel or set of the final jam.

To test the set, pop a spoon or a small plate in the freezer before you start.

Once your cooked fruit mixture appears thickened (it will drip off a spatula in wide blobs rather than thin droplets). If you’ve cooked enough jam you’ll be able to tell just from the spatula whether it’s done or not.

To test further, drop a dollop onto the frozen spoon or plate and pop it back in the freezer for a minute or two (take your jam off the heat while you wait to avoid overcooking). Then take it out and nudge your finger through the jam. It should wrinkle up in front of your finger in soft folds. If your finger pushes through without any wrinkles, boil it for another minute or two and test again.

Jar of Chocolate Raspberry Jam with chopped squares of chocolate and fresh raspberries scattered around, with a spoonful of jam on the side.

Seeds or No Seeds

Raspberry jam can be very seedy sometimes, but I still like the crunch and rustic texture of having some seeds in there, which is why I only strained about half of the raspberry through a fine mesh sieve after the berries have softened a bit (it’s easier to strain them once they’ve and broken down a bit). Call it semi-seedless or somewhat-seedy jam.

If you opt to strain it all (you can also use a food mill before or after cooking the fruit), you may want to use slightly more raspberry to achieve the same yield.

Conversely, you don’t have to strain at all, and you’ll end up with a bit more jam in the end with a more crunchy, rustic texture.

Jar of Chocolate Raspberry Jam with pink and brown printed label design, plus a spoon and fresh raspberries and dark chocolate.

You can use fresh or frozen raspberries for this recipe; no need to thaw if frozen, just dump them in the saucepan and cook until thawed and softened.

Raspberries freeze beautifully: just rinse the whole berries, let dry completely, then spread on a baking sheet and freeze. Once they’re frozen solid, transfer to a zip-top bag or vacuum seal for even longer storage (they’ll keep beautifully for up to 6 months). It’s super easy to freeze seasonal fruit at its peak ripeness and then make this (or another kind of raspberry jam) at a later time.

NOTE: This recipe has been updated as of September 23, 2023; the original recipe was based on a recipe from Mes Confitures: The Jams and Jellies of Christine Ferber. I’ve modified it significantly since then, with a smaller batch size, simplified process and a higher proportion of raspberry to chocolate so it’s more like a chocolate-laced raspberry jam and less like a raspberry-flavored chocolate sauce. But the original recipe is available here if you’re looking for the previously published version.

Chocolate Raspberry Jam

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).
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  • 6 ounces / 175 g fresh raspberries
  • ¾ cup / 150 g granulated sugar
  • 1 tablespoon / 15 g fresh lemon juice
  • 1 ounce / 28 g dark chocolate (70-90%), finely chopped


  • 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).


  • 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.
All images and text © for Love & Olive Oil.

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Printable labels and brown and pink argyle pattern bands for jars of Chocolate Raspberry Jam.

Free Printable Labels

My original labels used a brown and pink argyle ribbon left over from our pet collar days (we used to have a business selling homemade dog and cat collars and thus had a ton of cute ribbons on hand).

When I re-photographed the recipe this year, the ribbon was long gone, so I made a digital ribbon instead that can be printed out with the round labels. The ribbon piece can be applied around the side of the jar or even over the top of the lid.

The label file includes two sizes, one smaller with 1.5″ circles to fit the 4oz hex jars I used, and one larger 2″ one designed to fit standard size mason jar lids, as well as two sizes of patterned bands for different sized jars.

To use, simply download the file and print onto white label paper, cut out the shapes, and apply directly to the (canned and cooled) jars. You can also print onto cardstock and punch out holes to use as hang tags.

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  1. 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.  

  2. 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).

  3. Too Die for, yum

  4. 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.

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

  6. 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!

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

  8. 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.

  9. 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! 

  10. 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!

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

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

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

  14. 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 :)

  15. 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.

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

  17. 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!

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

  19. 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!

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

  21. Chocolate raspberry jam sounds so amazingly good!

  22. 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!

  23. 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.

  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. 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!)

  26. 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!

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

  28. 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!!

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

  30. Oh my. This is amazing!

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

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

  33. 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.

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

  35. 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 :)

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

  37. Brilliant idea! This jam sounds amazing!!

    And beautiful photos as always. ;)

  38. Sounds delicious!

  39. What a creative spread..fruity jam!

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

  41. 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.

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

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

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

  45. 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!

  46. 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!)

  47. 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!

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

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

  50. 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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