Begin by lining an 8x8-inch square pan with parchment paper, leaving an overhang on the sides for easy removal later.

In a medium saucepan over low heat or using a microwave, combine semi-sweet chocolate chips and sweetened condensed milk. Stir gently until the mixture becomes smooth and glossy, about 5-7 minutes on the stove or 1-2 minutes in the microwave.

Once melted and smooth, carefully pour the chocolate mixture into the prepared pan and spread it evenly across the surface.

Take your raspberry jam or preserves and slightly warm it in a small bowl to make it more pourable, about 20-30 seconds in the microwave.

Drizzle the warm raspberry jam generously over the fudge mixture. Using a knife or skewer, gently swirl the jam into the fudge to create a “bloody” effect.

Place the pan in the refrigerator and allow the fudge to chill for at least 2 hours, or until firm.

Once set, lift it out of the pan using the parchment overhang and slice into squares.