Rinse raspberries with cold water and drain well. Mix the berries with the lemon juice and boil it up. Cut chocolate into small pieces. Cool the berry-mush then mix it with 500 g of gelly sugar 2: 1. Boil up and boil for 4 to 6 minutes. Fill the prepared glasses up to the half of the glass, add some chocolate on top, fill the jar with jam and close well.