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Raspberry chocolate jam is a sweet treat that combines two favorite flavors. It’s easy to make at home with just a few ingredients. You can spread this tasty jam on toast, use it as a cake filling, or swirl it into yogurt for a quick dessert.
This jam recipe doesn’t need pectin. You’ll just mix raspberries, sugar, lemon juice, and chocolate. Cook the mixture until it thickens, and you’ll have a delicious homemade spread. It’s a fun way to use fresh raspberries when they’re in season or brighten up winter days with frozen berries.
Exact Ingredients (+ Possible Substitutes)
To make raspberry chocolate jam, you’ll need these key ingredients:
• 2 cups fresh raspberries • 1 cup granulated sugar • 2 tablespoons lemon juice • 4 ounces dark chocolate, chopped
Can’t find some items? No worries! Here are some swaps you can try:
Raspberries: Frozen raspberries work too. Just thaw and drain them first.
Sugar: Brown sugar adds a nice caramel flavor. Or use honey for a natural touch.
Lemon juice: Try lime juice or apple cider vinegar for a tangy kick.
Dark chocolate: Milk chocolate or semi-sweet chips are yummy alternatives.
Want to spice things up? Add a splash of vanilla extract or a pinch of cinnamon. You can also toss in some chopped nuts for extra crunch.
Remember, jamming is all about having fun in the kitchen. Feel free to play around with flavors and find your perfect combo!
Instructions
You’ll need a few simple ingredients to make raspberry chocolate jam:
• 4 cups fresh raspberries • 2 cups sugar • 1/2 cup unsweetened cocoa powder • 2 tablespoons lemon juice
Start by washing the raspberries. Put them in a large pot with the sugar and lemon juice. Mash the berries slightly.
Bring the mixture to a boil over medium-high heat, stirring often. Let it boil for about 5 minutes.
Lower the heat and simmer for 15-20 minutes. Stir regularly to prevent sticking. The jam should thicken as it cooks.
Add the cocoa powder and mix well. Cook for 5 more minutes, stirring constantly.
To check if it’s ready, put a small amount on a cold plate. If it gels up, it’s done. If not, cook a bit longer.
Let the jam cool for a few minutes. Then pour it into clean jars. Leave some space at the top.
You can store the jam in the fridge for up to 3 weeks. For longer storage, process the jars in a water bath.
Enjoy your homemade raspberry chocolate jam on toast, scones, or ice cream!
Tips, Tricks & Storing
Use fresh, ripe raspberries for the best flavor. If you can’t find fresh ones, frozen berries work well too.
Add a splash of vanilla extract to enhance the chocolate taste. It gives your jam a richer flavor.
Try different types of chocolate. Dark chocolate makes a more intense jam, while milk chocolate creates a sweeter spread.
Don’t skip the lemon juice. It helps the jam set properly and adds a bright note to balance the sweetness.
To check if your jam is ready, put a small amount on a chilled plate. If it wrinkles when you push it with your finger, it’s done.
Store your homemade jam in clean, sterilized jars. Keep them in the fridge for up to 3 weeks.
For longer storage, process the jars in a water bath canner. This way, you can keep your jam for up to a year in a cool, dark place.
Label your jars with the date you made the jam. It helps you keep track of freshness.
Spread your raspberry chocolate jam on toast, use it in baked goods, or swirl it into yogurt for a tasty treat.