Ingredients

The following ingredients have 4 Servings
  • 800 g raspberries (washed & dried)
  • 700 g granulated sugar
  • 4 tbsp lemon juice (freshly squeezed)
  • 70 g dark chocolate (70% + cocoa solids, roughly chopped)

Instruction

  • Place the raspberries, sugar and lemon juice in a pan.
  • Gently heat (do not simmeuntil the sugar dissolves, stirring with a large wooden spoon to check.
  • Then turn up the heat until you achieve a rolling boil (the pan will be a foaming mass of bubbles) and set a timer for 7 minutes.
  • Turn off the heat and test a few drops of jam for set on a chilled saucer (place it in fridge for about 30 seconds).
  • Remove saucer and push your finger through the jam, if it forms a crinkle then it’s ready.
  • If not boil for another 2 minutes and repeat test until ready.
  • Next, stir in the dark chocolate until completely melted and evenly distributed.
  • Pot up into sterilised jars.
  • Once cool it’s ready to enjoy.
  • Store in a cool, dark place for up to 10 months and once opened keep in the fridge where it will keep for at least 2 months.
  • Makes approx 4 x 250 ml jars.