Crush 5 cups of fresh raspberries in a large mixing bowl until they reach a puree-like consistency.

In a heavy-bottomed pot, combine crushed raspberries with 7 cups of sugar and 1 package of powdered pectin.

Gradually stir in 5 oz of finely grated unsweetened dark chocolate until fully melted and integrated.

Bring the mixture to a rolling boil for 10-15 minutes, stirring continuously.

Check the jam’s consistency; if not thick enough, boil for a few more minutes.

Transfer the hot jam into sterilized jars, sealing properly.

Let the jars cool completely at room temperature before storing.