Chocolate Raspberry Jam (Canning Recipe)

"MMMM...Chocolate and Raspberries. What could be better as a preserve? I found this recipe on the Web somewhere, I forget where exactly. Probably at Recipes Downunder. I'm going to make this as Christmas presents for this year, but haven't had time yet. I hope it's as delicious as it sounds!"
photo by Satyne photo by Satyne
photo by Satyne
photo by Antifreesz photo by Antifreesz
Ready In:
6 cups (half-pints)




  • Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquied and solids; they were all part of the original fresh berry. (Sieve 1/2 of the pulp to remove some of the seeds if desired. You can sieve it all if preparing from those with dental problems. Removing seeds causes waste, so be sure you have enough berries.).
  • Make sure your canning equipment is scrupulously clean, and place 7 pint or half-pint jars on a rack in a boiling water canner. Fill the canner with water, adding a shot of vinegar to prevent mineral buildup, and bring to a boil while you prepare the jam. Allow it to boil for 10 minutes to sterilize jars, then turn down the heat to keep the jars hot. Remember to keep a kettle of hot water handy, and a saucepan of boiling water for your lids and rings.
  • Measure 6 cups of crushed fruit into a 6-8 quart heavy nonreactive saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.
  • Measure sugar into a separate bowl. Mix 1/4 cup of the measured sugar with the pectin powder in another small bowl. Stir pectin-sugar mixture into fruit in a saucepan. Add butter. Bring quickly to a full rolling boil. Boil for EXACTLY 1 MINUTE, stirring constantly.
  • Remove pan from heat. Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch headspace.
  • Process for 10 minutes in a boiling water canner.
  • Remove the jars to a towel/newspaper lined surface, invert for 10 minutes, and allow to cool. Label the jars and store in a cool dry place for up to 1 year.

Questions & Replies

  1. How is it that the pectin amount says to use 1 3/4 oz box? I only see 1.75 oz bix
  2. I am confused about the pectin. Does this mean Pomona pectin, or regular pectin but use less sugar? Four cups of sugar sounds like an awful lot for a low-sugar jam. If it means Pomona, do you also use the calcium water as Pomona instructs? If so, how much?
  3. I'm confused. 6 cups of frozen? or 7 pints of fresh?? that's 14 cups of fresh? Also, it doesn't clarify when to add the 'straight sugar' part. I make a lot of jams, so I figured it out, but for newbies, you might want to rewrite your instructions....with clarification on the amount of fresh. (P.S., I used 7 cups and it turned out perfect.)


  1. Unlike some of the other reviewers, I am an experienced jam and jelly cook, so the question of when to add the sugar was moot. The set was perfect, the taste, DELICIOUS. I'll be making this again for sure. I did add 1TBSP of high quality vanilla extract to bring up the flavor, I highly recommend this.
  2. I just finished this recipe and shamelessly scraped and licked the spoons. It is amazing. I added 6 oz of chocolate instead of the 3 it calls for. I think that it has a great balance between sweet and chocolate. I am attending a crafters holiday bazaar this weekend, I'm hoping this will make a nice addition to my collection of jams and jellies that I sell. THANK YOU
  3. I made this recipe today and noticed you didn't say when to add the 3 3/4 cups sugar to the raspberry mixture, so I added it when I added the chocolate pieces, mixed well so the sugar would dissolve, then proceeded with the rest of the recipe. The taste I got from licking the bowl tells me this is a keeper recipe!!
  4. This made a great filling for my son's grooms cake and the bride's cake. try it you'll love it!
  5. My daughter and I just made this jam. I already love raspberry jam but this recipe gives it a really yummy twist! You can bet we will be making more! The recipe calls for 4 cups of sugar but the recipe doesn't say when to use all of it. I've made jam for years so I just followed the directions on the pectin package- stir the pectin into the fruit, bring it to the boil and then add sugar and boil again. I also used 11 dark chocolate Dove Promises. It's what I had on hand. Very yummy!


  1. As for a first canning experiment, this went really well. I used purple raspberries and subbed cocoa powder/butter for the chocolate squares (I didn't have any on hand ratio is 1T Fat to 3T cocoa powder) I added almost 2T extra cocoa powder and 2t of vanilla (add vanilla after it's removed from the heat) since I like the dark chocolate experience. Even with the extra chocolate I feel it still isn't overpowering - but always taste as you go!
  2. This sauce made the house smell so great while cooking it. I did add strawberries instead of raspberries but it was really not bad at all. I think it needed more sugar though, but I was raised with a family that added sugar to everything, but otherwise great recipe. thank you for sharing.


I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
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