recipe

Get jamming with this homemade treat that's perfect for Valentine’s Day—or any day!

safety
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 30 minutes, plus 45 minutes cooling time, plus 12 to 24 hours chilling time
yield
  • Makes 2½ cups

hey curious cook—

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Prepare Ingredients

3¼ cups (1 pound)
fresh or frozen raspberries (thawed if frozen)
1½ cups (10½ ounces)
sugar
1½ teaspoons
lemon juice, squeezed from ½ lemon
⅓ cup (2 ounces)
bittersweet or semisweet chocolate chips

Gather Cooking Equipment

2
small plates
Large saucepan
Rubber spatula
Whisk
Spoon
Ladle
Glass jars with lids or other airtight container
1
 
3¼ cups (1 pound)
fresh or frozen raspberries (thawed if frozen)
1½ cups (10½ ounces)
sugar
1½ teaspoons
lemon juice, squeezed from ½ lemon

Place 2 small plates in freezer to chill. In large saucepan, use rubber spatula to stir raspberries, sugar, and lemon juice until combined.

Stir the raspberries, sugar, and lemon juice until combined.

 
2
 

Place saucepan over medium heat and cook until juice begins to bubble at edges of saucepan, about 3 minutes. Continue to cook, stirring often with rubber spatula, until raspberries have broken down and released their juice, about 5 minutes.

 
3
 
⅓ cup (2 ounces)
bittersweet or semisweet chocolate chips

Carefully add chocolate chips. Slowly whisk until completely melted, about 30 seconds (ask an adult for help—mixture will be VERY hot. If you whisk too fast, it could splatter). Cook, carefully stirring often with rubber spatula, until mixture has thickened, about 5 minutes. Turn off heat and slide saucepan to cool burner. Let cool for 2 minutes.

Adding Chocolate Chips and Whisking

Carefully add the chocolate chips to the saucepan.

Slowly whisk until the chips are completely melted. Ask an adult for help—the mixture is very hot!

 
4
 

Remove 1 plate from freezer. Carefully spoon small amount of jam onto chilled plate (jam mixture will be VERY hot). Return plate to freezer for 2 minutes.

Putting the plate back into the freezer cools the jam so that you can test its consistency with your finger in the next step.

 
5
 

Remove plate from freezer. Drag your finger through jam on plate. If your finger leaves distinct trail that doesn’t close up, jam is done! If jam is still runny, return saucepan of jam to medium heat and cook for 2 to 3 more minutes, then repeat test with second chilled plate.

Jam Plate Test Results

Jam is still too runny.

Jam leaves a clear trail—it’s done!

 
6
 

Let jam cool in saucepan for 15 minutes. Use ladle to transfer cooled jam to glass jars or other airtight container (ask an adult for help). Let jam cool completely, about 30 minutes. Place lids on jars or container. Refrigerate jam until thickened and firm, 12 to 24 hours. Serve. (Jam can be refrigerated for up to 2 months.)