Raspberry & Chocolate Jam Recipe

Raspberry & Chocolate JamRaspberry & Chocolate Jam
Menu item
Prep time
Cook Time

Raspberry & Chocolate Jam
Raspberry & Chocolate Jam

Raspberry & Chocolate Jam recipe by Mark Tok, Head Pastry Chef at the Westin Hotel Sydney.


View the Scone Recipe.

View the Strawberry Jam Recipe.



  • 1050 Grams
    raspberry puree
  • 600 Grams
  • 100 Grams
  • 8 Grams
    apple pectin
  • 100 Grams
    Caraibe Chocolate (cocoa powder)
  • 5 Grams
    lime juice


  1. Combine a tablespoon of sugar with the pectin in a bowl and set to the side

  2. Place the raspberry puree, remaining sugar, glucose and the sugar and pectin mixture in a saucepan and bring to the boil.

  3. Boil this mixture for 5 minutes.

  4. After 5 minutes take of the heat and add your caraibe chocolate and lime juice.

  5. Mix until combine.


There are no reviews yet.

Be the first to review “Raspberry & Chocolate Jam Recipe”