I love raspberries, sweet yet tart. They are the taste of summer. I also adore rich dark chocolate. Put them together and you get this amazingly decadent and easy raspberry and chocolate jam.
Regular readers will be well aware of my need to mix things up in the jam front. I’m always adding different things to my preserves. From my strawberry sage and red wine jam to strawberry and tomato jam. Chocolate goes well in jam and I’ve used that in some of my concoctions too, read on for those delights!
Here’s another chocolatey jam you might like to try – Spiced pear and chocolate jam
Anyway today I thought I’d make this simple raspberry and chocolate jam. But you know me, I had to take it one tiny step further. Mine is grown-up jam and has just a dash of Grande Marnier liqueur added.
This is of course purely optional. But in my book booze and jam are a marriage made in heaven as are the humble raspberry and that great god chocolate!
It just has to be done….
Raspberries + deepest darkest chocolate = A-mazingly yummy Raspberry Chocolate Jam.
Is this a jam, or is this a paste/spread? Your guess is as good as mine my friends.
This was a case of trial and error and rather a lot of fun in the kitchen. Sometimes just playing with whatever ingredients and bits and pieces that you have to hand is the best way to go. I guess it is just being a wee bit creative and this is best done with just small amounts of fruit etc.
What does raspberry and chocolate jam taste like?
Well, the raspberries make it both sweet and tart at the same time. Then the deep dark chocolate really gives a depth of flavour and a richness that you just don’t find in standard fruit jam. Now add that hit of orange liqueur and you have a seriously tasty very grown-up raspberry and chocolate jam.
Yes of course you can miss out the booze if you are making this for kids.
What type of chocolate?
For this raspberry and chocolate jam you want proper dark chocolate. That’s the 70% cocoa content stuff. The reason for this is the flavour. Dark chocolate is the purest sort of chocolate with the least amount of sugar content. You really get the flavour of the actual chocolate.
With milk chocolate the addition of more sugar and milk makes dilutes the actual chocolate taste. We want the real taste of chocolate here. So even if you are not a big fan of dark chocolate (why not, it’s great) tht is the type to use to make this luxurious jam.
How much jam does this make
This recipe makes just 2 x 250ml jars of raspberry and chocolate jam. I tend to do small batch jam making when I am being a bit creative with my flavourings.
My Mum used to make great vats of jam but it was simple one berry jam and a no fail recipe. While I’m all for simple jam I do like to mix and match but you don’t want to do that loads of fruit in case you don’t like the resulting jam. So that’s why I tend to just make a few jars of jam. I can then taste and tweak my recipes and get the results I’m looking for.
How long will this chocolate and raspberry jam last
It will keep quite happily for up to a year if unopened. Once you have opened the jam store it n the fridge and use it up within about a month.
How to serve this easy raspberry and chocolate jam
It’s great just on toast or crumpets as I’ve shown here.
You can also spread this luscious jam on a Victoria sponge and top with whipped cream.
I also like to serve this one with ice-cream. If I’m looking for a quick and easy dessert for a supper party then I’ll water this jam down just a little with more Grande Marnier liqueur (it would be rude not to!) and just spoon a little on top of really good quality ice-cream. The perfect decadent raspberry and chocolate topping!
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
Sticky situations – troubleshooting your preserves
Looking for more raspberry inspiration? Then check out these recipes before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Raspberry and Chocolate Jam
- 500 g raspberries
- 200 g sugar
- 1/2 lemon juice
- 60 g dark chocolate 70% cocoa solids
- 1 tbsp Grand Marnier any orange liqueur (optional)
- Rinse the raspberries and pat dry just before you are going to use them (don’t do this earlier as the berries will absorb the water and become mushy).
- Press the berries through a wire sieve into your preserving (or any other heavy based pot) pan.
- Add sugar and lemon juice.
- Heat gently to dissolve the sugar and stir to mix well.
- Bring to the boil for 10 minutes and skim off any scum that comes to the surface.
- Grate the chocolate and add this to the jam.
- Test for setting point (saucer in freezer for 10 minutes then spoonful of jam on it and into fridge for 5 minutes before running a finger through it to see if it wrinkles, if it does it has reached a set).
- Add the liqueur and stir through.
- Ladle into sterilised jars and seal.
beth litza says
Sounds really incredible! But is this a freezer jam?I haven’t tried it yet, but I’m looking forward to trying it.looks like a 5!!!
No need to freeze this jam, just use it as a normal one. Yes it is amazing, go on try it yourself.
Heidi Jungwirth says
Hi, is this a canning recipe? I’m not sure how it is stored, or if it can be stored outside of the freezer.
Karon Grieve says
We don’t usually do canning in UK our preserves are made with sugar and just preserve that way. Youy just store this in cupboard then fridge once opened.
Decadent! Made it yesterday (across the pond in the U.S). Made a few adjustments, including not straining out all the seeds. Will definitely make again.
I used 4oz/125ml jars for some of it to be able to gift more but none of the small jars “pinged” (I used 2-part screw-type jars). Not a big deal, just put them straight into the fridge, don’t know if this very small jar is less apt to seal without a water bath, which I don’t usually do for jam. Any thoughts would be appreciated.
Karon Grieve says
Glad you like the recipe. I don’t do water bath canning. If something doesn’t ping/seal properly I just keep it in the fridge and use it within a month. Might be those small-sized jars.