Raspberry Chocolate Jam
This easy raspberry and chocolate jam is a fun twist on traditional raspberry jam. Made with just three ingredients and no added pectin, it's the perfect balance of tart raspberries and rich dark chocolate.
Servings 2 x 300 ml jars
Calories 27kcal
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
Serving: 15ml (1 Tbsp) | Calories: 27kcal | Carbohydrates: 6g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Cholesterol: 0.01mg | Sodium: 0.2mg | Potassium: 18mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg
