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. You just need a pound of fresh raspberries.
Which you will combine with a little lemon juice and plenty of sugar.
As the sugar melts and the berries release their juices, you’ll get a beautiful liquid which will boil away for a few minutes.
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.
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.
Then pour it into jars. It makes about 2 cups so you can get a couple of larger jars, or 4-5 little ones.
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).
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.
I bet this would be really great with blackberries as well, I might try that next!
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!
