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