Why This Recipe Works

The jam is started by bringing raspberries, sugar, and lemon juice up to a boil until the sugar is dissolved, and then it's simmered until the raspberries release their juices, about 5 minutes. We whisked chopped chocolate into the fruit mixture until incorporated and continued simmering the jam until our desired gel point was achieved. Whisking the chocolate into the fruit mixture ensured that the chocolate blended in without separating. After testing various types, our clear winner was bittersweet chocolate. Its sweet chocolaty goodness perfectly complemented the tart raspberries. We were left with a versatile jam that would be a decadent treat for morning toast or a great topping warmed up and served over pound cake.

Before You Begin

We prefer to use our winning brand, Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar, in this recipe. This jam will have a very thick consistency, thanks to the chocolate. For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe. This jam cannot be processed for long-term storage.

Instructions

Place 2 small plates in freezer to chill. In large saucepan, bring raspberries, sugar, and lemon juice to boil, stirring often, over medium-high heat. Boil until raspberries have broken down and released their juices, about 5 minutes.

Whisk in chocolate until completely melted, about 1 minute. Continue to boil mixture, stirring and adjusting heat as needed, until thickened and registers 217 to 220 degrees, 3 to 5 minutes. (Temperature will be lower at higher elevations; see Temp the Jam for more information.) Remove pot from heat.

To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting.

Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.

Using funnel and ladle, portion hot jam into hot jars. Let cool to room temperature, cover and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months.)