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Made with only three ingredients, this raspberry and chocolate jam comes together quickly and is the perfect balance of tart berries and rich chocolate. It’s a fun little preserve that’s delicious on toast, spooned over desserts, or tucked into a jar for an easy homemade gift.
Table of Contents
Why You’ll Love This Recipe!
Quick and Easy – With only three ingredients, it’s perfect if you’re new to jam making, or just want a quick homemade preserve without any complicated steps.
Unique Flavors – Raspberry and chocolate are a classic dessert pairing, but they’re not a combination you often see in homemade jam. The chocolate adds richness without overpowering the bright raspberry flavor.
Gift Worthy – This jam makes a lovely homemade gift for holidays, birthdays or hostess gifts. Pop it into a pretty jar with a ribbon and you’ve got something that looks impressive without taking much effort.
Ingredients
- Raspberries – You can use frozen or fresh here. I found that frozen raspberries are more convenient, affordable and there’s no time constraint because you don’t have to worry about your berries going bad.
- Sugar – The final result of this jam leans slightly more tart so if you’re looking for a sweeter jam, feel free to add an additional 2-3 tablespoons of sugar.
- Dark Chocolate – Dark chocolate gives this jam its deep rich flavor. Milk chocolate will work just as well but have a slightly sweeter final flavor. The amount in the recipe is just enough chocolate to complement the raspberries without taking over.
How To Make Raspberry and Chocolate Jam
Anyone can make this easy raspberry chocolate jam. Like most of the homemade jams and preserves on this site, no pectin is required! The raspberries naturally thicken as they cook down with sugar, creating a perfect jam texture.
To start, add the raspberries and sugar to a heavy-based saucepan. Place over medium-high heat and cook for around 20 minutes, stirring occasionally as the berries soften and release their juices.
Reduce the heat to medium and cook for another 15 minutes, stirring occasionally, until the jam is thick and glossy. If it starts bubbling too vigorously, simply reduce the heat slightly.
Kate’s Pro Tip
Cooking Tip
Spoon a little jam onto a plate and pop it in the freezer for 1 to 2 minutes to check if your jam is ready. If it wrinkles or stays separated when you run your finger through it, it’s ready. If not, cook for another 5 minutes and test again.
Remove the pan from the heat and let the jam cool for 5 minutes. Stir through the chopped dark chocolate until completely melted.
Kate’s Pro Tip
Flavor Tip
Adjust the sweetness to suit your taste. Taste the chilled jam before adding the chocolate. If you’d like it sweeter, stir in a little extra sugar and continue cooking for a few minutes.
Carefully ladle the warm jam into clean glass jars and allow it to cool completely before sealing and refrigerating.
How To Eat Raspberry Chocolate Jam
One of my favorite ways to enjoy this jam is spread thickly over a warm slice of chocolate sourdough discard bread. The rich chocolate and tart raspberry flavors are a perfect match, especially with a little homemade butter underneath.
It also makes a delicious topping for sourdough chocolate waffles. Spoon the warm jam over the waffles and finish with whipped cream and fresh raspberries for an easy weekend breakfast.
For a simple treat, spread raspberry chocolate jam over toasted sourdough English muffins or a thick slice of sourdough English muffin bread, or add a spoonful to a cheeseboard alongside creamy goats cheese, sharp cheddar, fresh raspberries and dark chocolate.
How To Store + Freeze
Raspberry chocolate jam should be stored in a clean and sealed container, preferably glass, in the fridge for up to 2 weeks.
You can freeze this jam as well, for about 3 months, just leave about ½ inch of headspace for expansion.
Frequently Asked Questions
You don’t! I originally tested this recipe with lemon juice to balance flavor but ended up not liking it paired with the chocolate. The raspberries have plenty of pectin all on their own to set as a nice jam.
Yes you can! This recipe doubles really well if you’d like to make a larger batch.
Yes! Always start with less than you think you need. The chocolate goes a long way when melted into the jam. As long as the jam is warm you can continue to add more chocolate but you don’t want it to overpower the raspberry flavor.
Either one works here! I found frozen to be more affordable and you’re not restricted to making the jam before the berries go bad. However, if you prefer fresh they work just as well!
Raspberry Chocolate Jam
Equipment
- Small Heavy Based Saucepan
- Stainless Steel Ladle
- Stainless Steel Funnel
- Glass Jars For Storage (I've used two 300ml jars or two 10oz jars)
Ingredients
- 400 g Raspberries, fresh or frozen
- 200 g Sugar
- 16 g Dark Chocolate
Instructions
- Add the frozen raspberries and sugar to a heavy based saucepan. Place the pot over medium-high heat and cook for around 20 minutes, stirring occasionally. As the raspberries soften, they'll release their juices and begin to break down.If the mixture starts bubbling too vigorously or splattering, simply reduce the heat slightly until it settles down.
- After 20 minutes, reduce the heat to medium and continue cooking for another 15 minutes, stirring occasionally. The jam should thicken and become glossy.
- Remove the pot from the heat and allow the jam to cool for around 5 minutes.
- Stir through the chopped dark chocolate until it has completely melted into the jam.
- Carefully ladle the warm jam into clean glass jars and allow it to cool completely before sealing.
Notes
- Store the raspberry chocolate jam in the refrigerator for up to 12 days. For longer storage, freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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