Raspberry Chocolate Jam

Yes.  You read that correctly.  Someone’s about to put choc-o-late all up in your jam!

Raspberry Chocolate Jam

It’s your basic fresh raspberry jam, with just a hint of bittersweet chocolate that makes the most amazing, rich, complex jam I’ve ever had.  Honestly one of the best things I’ve made in a while, and it’s SO easy!  This isn’t a canning recipe (in terms of long-term storage), so all of you non-canners stay with me!  It just makes one batch, about 2 cups, of the most amazing sweet chocolate-kissed jam you’ve ever tasted.  This stuff is fantastic on all of the usual subjects like toast, waffles, pancakes, french toast, and the like.  But it’s also spectacular on crackers with a creamy cheese or used as a cake filling, or mixed with vanilla ice cream and a splash of cream in the blender (just did that one last night).  And it looks darling and so special all tied up with a bow for gifting.  If you’ve never made jam before, this couldn’t be easier. 

Raspberry Chocolate JamYou just need a pound of fresh raspberries. 

Raspberry Chocolate Jam

Which you will combine with a little lemon juice and plenty of sugar.

Raspberry Chocolate Jam

As the sugar melts and the berries release their juices, you’ll get a beautiful liquid which will boil away for a few minutes. 

Raspberry Chocolate Jam

Then you add 2 ounces of bittersweet chocolate.  Don’t try adding milk or dark or anything else.  Bittersweet is the perfect match for both flavor and consistency.  The brand that works the very best here is Ghirardelli.  I just used the chocolate chips so I didn’t even have to chop it up.

Raspberry Chocolate Jam

The way you’ll test to see if this is done is by dropping a spoonful onto a chilled plate  When you can leave a track mark after running your fingers through it, it’s done!   It only takes a few minutes.

Raspberry Chocolate Jam

Then pour it into jars.  It makes about 2 cups so you can get a couple of larger jars, or 4-5 little ones.

Raspberry Chocolate Jam

The color is a deep crimson and so gorgeous.  It looks like ordinary berry jam, and then you taste it and the chocolate comes right at ya. (I’m eating it here on these amazing Cathead Biscuits).

Raspberry Chocolate Jam

This is something really nice to gift (if you can part with any of it!) But it does make enough to keep a jar and share a jar.  If you do share it in a mason jar, just make sure people know to keep it refrigerated and that it’s not actually canned/shelf stable.

Raspberry Chocolate Jam

I bet this would be really great with blackberries as well, I might try that next!

Raspberry Chocolate Jam

Raspberry Chocolate Jam

This quick and easy jam is rich and complex in flavor. Fresh rasperries and the perfect amount of chocolate is delicious on toast, waffles, cake filling, pancakes, french toast, scones, or on crackers with a soft cheese.


  • 1 pound 3 1/4 cups raspberries
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons bottled lemon juice
  • 2 ounces bittersweet chocolate chopped


  • Place 2 small plates in freezer to chill. In large saucepan, bring raspberries, sugar, and lemon juice to a 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 217-220 degrees, about 3-5 minutes (FYI mine took much longer than that to reach temperature). Remove pot from heat.
  • To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through the jam on plate' jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1-3 minutes longer before retesting
  • Meanwhile, place two 1-cup jars in a bowl and place under hot running water until heated through, 1-2 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; 12-24 hours. Jam can be refrigerated for up to 2 months.


  • This jam is not suitable for canning, it is only meant to be stored, refrigerated, in jars. Can be frozen for several months though!
Author: America's Test Kitchen
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!

This recipe comes from the book Foolproof Preserving, by America’s Test Kitchen.  This isn’t a sponsored post, I just genuinely love this book.  It has so many good, solid, basic canning and preserving recipes, along with really unique twists, like this one.  And it’s all small batch preserving- the only kind I do!  You don’t need tons of equipment or produce; it’s all about just making a few jars at a time.  Super easy and manageable.  If you’re looking for a great book on this topic, I recommend this one!  Another one of my favorites, also focusing on small-batch canning, is Food in Jars by Marisa McClellan.  You can see more of our preserving recipes in our index, here!

Preserving Books

You can follow me on Instagram to see more of what I’m preserving these days.  Last night I got a crazy huge load of peaches from my Dad’s tree, so I’m all about the peach this week!

Sara with Peaches


woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. Don’t normally comment honestly, but it’s been a long time that a jam recipe is so far off from reality from me. Some might be due to altitude or due to raspberries or the fact that I had to do half a batch so take it with a grain of salt.
    I followed the recipe to a T and if I had actually canned it as it was it would have turned out as sludge not jam, I salvaged it by adding back some water, about half a cup or so. Also the chocolate flavor was almost not existent, so I doubled it, not a big deal there.
    All that being said I still have high hopes

    1. Hey there! I’m sorry this didn’t turn out how you had hoped. I’m inclined to think there was some unknown issue as you noted, or even error, since I’ve made this many many times as written with wonderful results. I hope if you try it again, it will work out for you!

  2. Sara you mentioned in the ‘notes’ this jam can be frozen. Have you frozen it and did the texture or flavor change? I believe in the ATK book they state to use bottled lemon juice because of the varying acidity in fresh regardless of cooked or uncooked food, jams, etc.

  3. We have a blackberry bush so when I saw this recipe I knew I would need to try blackberry chocolate jam. It is divine! I did one batch of raspberry/blackberry choc and one blackberry chocolate and they are both super yummy!

  4. Is there a reason you specify using bottled lemon juice? Just curious if fresh would be ok too. I always have fresh lemons on hand!

    1. For this recipe, since it’s not being processed, fresh (I think) would be just fine. I actually wondered if there was a reason ATK specified bottled. Generally speaking though, when actually canning, you always need to use bottled to be sure of the proper acidity level.

  5. I can’t find the insta story about your salsa anymore. What was the pot you use for small batch canning that you talked about and what was the brand of salsa mix you use? Thanks!

  6. Where did you find the adorable jam jar? (The one shown in the picture with the biscuits.). Thsnks!!

    1. That’s a Weck brand jar. They’re used for preserving, or just looking adorable. They’re sold at many places and come in lots of shapes and sizes; I buy mine at World Market!

    1. I think it will. I plan on trying it and if it works well I plan on using it as a filling for thumbprint cookies at the holidays.

  7. I would love to know if you try the blackberries and how it turns out. I have oodles of blackberries right now. I wonder if the jam would be too seedy with the blackberries. Thanks!

  8. This looks amazing! I have very little experience in jam making. Is it okay to triple or quadruple a recipe like this? Or does that cause problems?

    1. Normally I would think it would be just fine, but this recipe does specifically say not to double it, but rather make two batches in separate pans at the same time.

  9. I must try this sometime. Looks so delicious! and I’m all about the chocolate and raspberry!

  10. SureJell has a version of this recipe that IS safe for long-term (shelf-stable) canning. Hallelujah!! 🙂 (Not sure why ATK didn’t opt to go that route with theirs, but no matter.) I’ve made chocolate raspberry sauce before (from the Ball book) and it was so good, so I can only imagine how amazing this stuff is! Raspberry jam is my absolute favorite! Now I must go and buy some raspberries…right now…because I must make this jam! 😉

  11. This looks fantastic! Do either of the canning books have a recipe for salsa you would recommend? You gals are AMAZING!