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Raspberry & Chocolate Jam

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: preserves
Author: Karon Grieve


  • 500 g/1lb 2oz fresh raspberries
  • 200 g/7oz sugar
  • juice of 1/2 lemon
  • 60 g/2 1/2 oz dark chocolate 70% cocoa solids
  • 1 tbsp Grand Marnier or other orange liqueur


  • 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.
  • Makes 2 small jars