I’ve admitted to not being much of a jam eater. This can make the process of putting up jars and jars of jam in the summer a bit silly feeling.

That is until these cold crisp sunny wintry mornings when one of those jars gets snapped open.

chocolate raspberry jamOr until they are handed out as Christmas or winter birthday presents.

Or until the lid is pried off and you discover a layer of chocolate to crack through like the sugar hat of a creme brulee.

Lets chalk this chocolate jam trick up to one of the many lessons learned from Christine Ferber’s Mes Confitures. Stirring in 250g of chocolate to a 1 kg fruit batch of jam is mentioned in several of her chocolate jam recipes. My experiments indicate that doubling this amount of chocolate is all good too, especially as the chocolate seems to visually disappear as it is added to your hot fruit mixture. Additionally, I added a layer of finely grated chocolate to the top of the hot jam after it had been spooned into the jam jar. This helps visually cue the jar opener to the presence of something special in this jam.

Adding chocolate to your jam recipe will not adversely affect the preservation of your jam. As usual in jam making considerations- keep your chocolate clean to prevent mold contamination in your jars. Do this by keeping your chocolate covered, use only clean sterilized tools and wash your hands before touching.

chocolate jam recap

more uses for jam


posted February 20th, 2010 at 1:10 pm

i love jam. love it. i buy jam on vacation as a souvenir.

this sounds wickedly good!

welcome back to your blog! i’ve missed you!

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posted February 20th, 2010 at 5:14 pm

chocolate AND jam together??
OMG…where have I been?
I love the idea of a white chocolate apricot. Hmmmm..this definitely gets me thinking!
Love it.

Welcome back!! :)

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posted February 20th, 2010 at 7:06 pm

Hooray! Browniepoints is back!

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posted February 25th, 2010 at 8:42 am

Welcome home! I’ve missed your fantastic posts so much. I’ll be trying this trick out when jam season comes back.

- Katrina
posted February 26th, 2010 at 10:20 pm

Dark chocolate and strawberry… standing by.

Missed you… Welcome Back!

- Marky
posted March 1st, 2010 at 1:38 pm

Great recipe, from a great book. Christine’s book changed my view on flavours in jam, and I love to cook from it. Sadly, the flavours seem to be too exciting and unusual for our village show, been passed over by the judges for 4 years now! Maybe chocolate is the way to go!

- Helen T
posted March 1st, 2010 at 5:33 pm

I was the lucky recipient of white&dark chocolate raspberry jam this Christmas. Yum, so far I’ve only tried the white.

- MoM
posted March 5th, 2010 at 11:44 am

What a great idea! I’m already seeing homemade strawberry jam with a thin coating of premium dark chocolate right before sealing the lid. I can taste it now!


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Do this by keeping your chocolate covered, use only clean sterilized tools and wash your hands before touching.

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