A chocolate and black raspberry jam sounds wonderful, but I’ve never tried it.

Re the recipe you linked, the 2 tbs lemon juice seems normal. One cup of minced habanero peppers would make it HOT!

Re your original idea of black raspberry and jalapeno, it just doesn’t jump out as a natural combination for me. I’d make a single jar to try it first.

If you are looking for a flavor combo for the black raspberries, I’d try apple. I made an apple and jalapeno jelly last year that was excellent…. I used the apple so that I didn’t need to add pectin.

You're right to question the acidity of the recipe you posted. Here is a tested recipe that you can sub your raspberries for the peaches.... Peach Jalapeno Jam - Kansas State University Recipe

3 cups crushed peaches

(about 2 lbs, or 4 large peaches)

1/2 cup jalapeno peppers, finely chopped (about 1/4 pound, or 4-5 peppers)

1 cup water

3/4 cup cider vinegar

3/4 cup lemon juice

1 – 1 3/4 oz. package powdered pectin

4 cups sugar

Wash, pit, and crush peaches. Wash peppers, remove stems and seeds, and chop finely. Combine peaches, peppers, water, vinegar, and lemon juice in a 5-6 quart pot. Bring to a boil, then reduce heat and simmer 20 minutes, stirring often to prevent scorching.

Add pectin to the peach/pepper mixture. Bring to a boil over high heat, stirring constantly. Add sugar, stirring well to dissolve completely. Bring to a full rolling boil, stirring constantly. Boil hard for 2 minutes. Remove from heat and skim foam, if needed.

Ladle into sterile, hot, half-pint jars, leaving 1/4-inch headspace. Wipe jar rims with a dampened clean paper towel. Adjust two-piece lids. Process in a boiling water bath for 10 minutes at 1000-6000 feet above sea level. Yield: 4-5 half-pint jars.

I did make the chocolate raspberry jam and it was good, but never set up. It made great sauce, though, for cheesecake and ice cream.

I found a couple of recipes out on the internet, but I haven't tried to make any hot pepper jelly other than Habanero Gold.

Annie