Combine raspberries and sugar in a large stainless-steel saucepan
Steering cook on medium-high heat till the sugar has dissolved and the raspberries have softened
Sieve the mixture through a fine mesh, and stir till all that is left are the seeds
Rinse the saucepan if you do not want any seeds in the yam
Add the raspberry sugar mixture back to the saucepan and bring to a boil
Add the lemon juice and chocolate broken into pieces
Cook till it thickens to your liking (about 10 minutes)
Ladle into clean jars
Cover with lids and screw on bands finger tight
Process in a water bath or steam canner for 20 minutes
Note: You can process this jam for 10 minutes (adjusting to your altitude), but in that case, you have to sterilize jars and lids beforehand. I just process it for 20 minutes, to save myself the extra work.
Recipe by Northern Homestead at https://northernhomestead.com/raspberry-chocolate-jam-recipe/