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Chocolate Chile Raspberry Jam

Recipe by Jeanette Kuder, Columbus, Ohio
First place and Best of Show, Jams/Marmalades/Butters (All Other), 2017

Baking temperature:
Baking time: 45 minutes
Yield: 6- ½ pint jars


  • 5 c crushed raspberries
  • 2 T lemon juice
  • 4 c sugar
  • ½ c cocoa powder
  • 1 jalapeno pepper, finely grated
  • 1 heaping t turmeric powder
  • ½ t Chile powder
  • 1 t crushed red pepper flakes
  • 1 pouch liquid pectin


  • Clean and crush fresh raspberries
  • In large, heavy-bottomed saucepan, combine raspberries, lemon juice and sugar
  • Stir over medium-high heat until sugar is dissolved
  • Slowly add cocoa, stirring constantly to dissolve
  • Add jalapeno, chile pepper, turmeric and pepper
  • Continue cooking slowly, stirring frequently until mixture boils heavily
  • Add pectin, boil hard for 1 minute
  • Remove from heat. Spoon mixture into hot, sterilized jars. Seal
  • Boil rapidly in a hot water bath for ten minutes
  • Remove from water. Listen for popping lids to check seals
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