June 19, 2014

Raspberries, raspberries, so many raspberries!!! Way to many to eat. So I searched for some jam recipes and this one sounded way funky. So of course I had to try it.

Super yummy this jam makes for a great gift, is a delicious start into any day and goes great with all kinds of desserts. The jam turns out the consistency of a thick fudge sauce. Thick enough to spread like jam and thin enough to drizzle over ice cream ;)



  • 6 cups raspberries
  • 3 cups sugar
  • 1 lemon
  • 200g bittersweet chocolate


_ place raspberries and sugar in a large saucepan

_ stir over medium heat until berries are soft


_ press mixture through a fine mesh sieve to remove most of the seeds

_ return mixture to saucepan

_ stir in lemon juice

_ heat mixture until just below boiling

_ chop chocolate and add to the berries

_ stir until chocolate is dissolved


_ cool mixture to room temperature [let sit for 2 hours]

_ prepare some sterilized glasses

_ bring mixture to a rolling boil

_ boil for 5 minutes [stirring constantly] 

_ divide jam into prepared glasses

_ close the lid and turn glasses upside down

_ store in a cool, dark place


[unsealed jars should be good for up to 3 weeks when kept in the fridge]

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