Jam and chocolate? Yes, you read the title correctly. Who needs chocolate spread? This seedless blackberry jam is made with apples to help it set and a big slab of chocolate for pure luxury. It’s a veritable breeze to make and it has a rich taste of both fruit and chocolate. Roll over chocolate spread.
We Should Cocoa
We Should Cocoa has been running a stunning four years now and today celebrates going into its fifth year. Yes, it was five years ago that Chele and I started this monthly chocolate challenge. Chele kicked us off way back then with raspberries and it’s been a continuous journey ever since.
In 2012 Chele withdrew from the challenge and it has subsequently been kept alive by many wonderful bloggers who have kindly taken on guest hosting duties. This has added an extra element of creativity and interest as every host has such different ideas as to what the ingredient or theme should be.
It is with deep gratitude that I’d like to thank all of the hosts and the many other bloggers who have been involved with this challenge over the years and have contributed to making it such an enjoyable and successful blog event. Do please keep those offers of hosting coming in.
Chocolate and Jam Recipes
So as this is a celebratory anniversary for We Should Cocoa and as it is the preserving season, what could be better than jam as this month’s ingredient? Just think of those classic Victoria sponges with that layer of luscious jam.
But please don’t limit yourselves to just a jam sandwich. Jam can be on top, in the middle or a part of your creation, it can even be underneath so long as it features somewhere. And remember we’re not just talking about cakes. For me it’s jam tarts, roly polies and Queen of puddings that spring to mind. Don’t be limited to the obvious however, let your imaginations run riot – but perhaps not your jam.
Lets Get Jamming
I thought I’d been rather daring with my fig and pomegranate jam followed by apricot and vanilla jam a couple of years ago. But I reckon this year beats it. I first made a straight forward plum jam, which whilst being delicious wasn’t particularly innovative. However, I then made a wonderful blackcurrant and chilli jam followed by this blackberry chocolate jam.
Blackberry Chocolate Jam
There has been much talk about chocolate jam on the Twittersphere recently. For the first time chocolate was one of the categories in the World Jampionships this year. Even Vivien Lloyd, queen of jams has recently made a chocolate and raspberry jam. I like to do at least one seasonal blackberry post each year, so chocolate blackberry jam it had to be.
As I’d never tried anything quite like this before, I was a little concerned that it a) wouldn’t work and b) wouldn’t taste good. I needn’t have worried. It was a breeze to make and tasted great. It set well and had a good jammy texture. The balance of fruit to chocolate was just right. The flavour of blackberry was very much present, but there was no mistaking the presence of chocolate either.
How to Set Blackberry Jam
Apart from sugar, this blackberry chocolate jam has another important ingredient. Blackberries don’t contain much in the way of pectin, so they need something else to help them set. Apples are rich in pectin and are an ideal match for blackberries. Who’s not heard of blackberry and apple crumble?
Boil the jam, as per the recipe. Then test for setting. I use the wrinkle method to test if the jam has set. When you think the jam is close to setting, place a little of it onto a very cold saucer. Push your finger slowly through the jam to see if it wrinkles. If it does, it’s ready. If it doesn’t, continue boiling.
Make sure you pour the hot jam into warm sterilised jars, before sealing. Then label and store in a cool dark place for up to a year.
Top Tip for Testing Jam Setting Point
Place two saucers in the freezer when you start the jam making process. You’ll then have two cold plates at your disposal. This enables you to alternate the two so that you always have a nice cold surface when you need it.
Other Blackberry Recipes You Might Like
- Blackberry & apple spelt pancakes with brown butter cobnuts
- Blackberry barfi with coconut and rose
- Blackberry flapjacks
- Chocolate blackberry cake
- Double blackberry chocolate galette
- Hedgerow jelly
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this chocolate blackberry jam, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?
If you’d like more preserving recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Chocolate Blackberry Jam. PIN IT.
Chocolate Blackberry Jam – The Recipe
Chocolate Blackberry Jam
Ingredients
- 1 lb blackberries (460g)
- 8 oz apples (230g) (I used windfalls)
- 8 oz golden caster sugar (230g)
- 3 ½ oz dark chocolate (100g) – chopped – (I used 53%)
Instructions
- Wash the apples and cut into chunks including the skin and cores. Simmer in a pan with a little water and the blackberries until soft (about 10 minutes).1 lb blackberries, 8 oz apples
- Press through a sieve, extracting as much pulp and juice as possible.
- Return the extracted juice to a large clean saucepan and add the sugar. Heat gently until the sugar is dissolved.8 oz golden caster sugar
- Add the chocolate and stir until melted.3 ½ oz dark chocolate
- Boil rapidly for about 5 minutes until setting point is reached.
- Pour into warm sterilised jars and cap.
Pam says
Does this not need to boil in canner after sealing? It sounds delicious and will be making very soon, but wasn’t sure about processing afterwards.
Choclette says
I think it’s a UK / US thing. We don’t process jams once made, whereas I think it’s more normal to do in the US. As long as you’ve sterilised your jars and lids properly and seal the jam well, there shouldn’t be any need to water bath. Jam contains plenty of sugar which acts as a preservative. I’ve never tried boiling jam after it’s been jarred, so I don’t know what effect it might have on the consistency. But if you feel safer doing it this way, try it.
Cat says
Hi. Is the chocolate cooking or eating chocolate?? Thanks
Choclette says
Hi Cat. It doesn’t really matter as long as the chocolate is proper chocolate. Cooking chocolate is often, but not always, of a higher quality than eating chocolate, but you don’t need the best for this recipe. And anything around 60% is fine.
Barbara Burk says
I need to know how long this stays fresh unopened and opened. Refrigerated and unrefrigerated. I made this and it is delicious!. Want to give as gift for holiday, so am making it ahead.
Thankyou.
Choclette says
Hi Barbara. So glad you like it. As long as the jars have been properly sterilised and are well sealed, the jam should keep for a year in a cool dark place. Once opened, it’s probably best to keep it in the fridge and eat within a month. What a lovely idea for gifts. Merry Christmas.
Donna says
I’ve never heard of chocolate jam! It sounds wonderful though, and I do love making Jam! Maybe!!
Choclette says
It is jam, but because it’s seedless I think of it more as a spread. Whatever you call it, it’s delicious.
Monika Dabrowski says
This recipe really brought a smile to my face, I love combining chocolate with fruit and have at least a couple of chocolate blackberry recipes on my own blog. This jam must be delicious. Thank you for bringing it to #CookBlogShare
Choclette says
I’m heading over to your blog right now so I can check out those blackberry chocolate recipes – mmm!
Kate@whatkatebaked says
Happy fifth anniversary Choclette! It’s a lot of work hosting blogger challenges, so hats off for five years of doing so
Kit @ i-lostinausten says
Happy 5th Anniversary to WSC ! Wow! Love your chocolate & blackberry jam ! Awesome combo indeed!
Kate Glutenfreealchemist says
Chocolate and blackberry would definitely be the chocolate combination for me too! Yum! Congratulations and happy birthday We Should Cocoa….
Jacqueline Meldrum says
It’s in the diary Choclette 🙂
Dini @giramuks kitchen says
Congratulations!! 🙂 This sounds awesome! The Chocolate and Blackberry combo must be amazing! 🙂 YUM!
Johanna GGG says
Congratulations on 4 years – well done for keeping the event going – I always love seeing what people make even if I can’t send in something – though it must be one of the ones I have participated in most. Jam is a brilliant theme
Shaheen says
So funny, I was dreaming up this combination at the weekend, and here you have it in all it’s deliciousness. Yum. Happy wscc anniversary, I enjoy partipating when I can and look forward to seeing the contributions.
Katie says
That looks wonderful. I bet the intense fruitness pairs really well with chocolate. I can imagine serving this with a bit of cheese or even (for those who eat it) roast meats instead of red currant jelly etc. Yum
Baking Addict says
Happy Anniversary to WSC. Love the idea of chocolate and blackberry jam. Will try my best to join in but am moving house this month and going away for my birthday so time is short.
Alicia Foodycat says
It looks lovely! I had some beautiful raspberry and chocolate jam last year, but I think this smooth texture looks much nicer.
Alida says
I can’t believe We should Cocoa is entering its 5th year. Well done for making this a success! It is a lovely challenge. Hoping to bake a bit more with chocolate soon so I can enter some more recipes too.
So interesting a blackberries and chocolate jam. I want to pick some blackberries now. Just coming back to the UK and looking forward to pick some and bake with them!
Janine says
Five years is an amazing feat! Congratulations on making it last so long. This is definitely one of the harder challenges for me, but I’ll give it a whirl.
freerangegirl says
I remember it starting!!! Happy Anniversary and well done-here’s to the next 5!
Laura Denman says
Happy Birthday WSC!! And that jam….delicious =)
Michelle Nahom says
That sounds like a wonderful combo! Who wouldn’t love this?! Sharing…we all need a little more chocolate in our life!
stacey kirkbride says
Chocolate and blackberry jam? Such a delicious combination! Yum ^^
Emma Matthews says
Oh wow these sound and no doubt taste amazing! I’m gonna have to try this! x
Katie @ The Perfect Brownie says
I really enjoyed participating last month and can’t wait to get started on this month’s challenge. If you’d ever like to have a “brownie” theme, I would absolutely love to host! 🙂
belleau kitchen says
ahhhh, happy anniversary to We Should Cocoa!… I love it! Well done for getting this far with one of the best bloggers challenges out there. Love the jam theme. I have the perfect cake in mind. x