Chocolate-Dipped Strawberry Jam

June 15, 2017 , In: Cooking, DIY, Fruit, Preserving , With: No Comments

It’s berry season, and Strawberries are fresh and plentiful! With so much fruit available, it’s the perfect time to buy berries in season, and to make jam! In my usual way of doing jam a little differently, I’m making chocolate-dipped strawberry jam. Packed with the sweetness of strawberries, with a subtle chocolate flavour, this jam is amazing on toast, pancakes, or even as a dessert.


  • 4 cups chopped strawberries
  • 2 cups sugar
  • Pectin
  • 1/4 cup chocolate liqueur (I use clear Creme de Cacao, do NOT use a cream-based liqueur, or it will curdle)
  • Mason jars – 4 x 250ml, or 8 x 125ml

Step 1: Boil the Jars

Place the jars and lids in a pot of boiling water, and boil for at least 5 minutes. Keep boiling until the last minute.

Step 2: Chop and Mash Strawberries

Stem the strawberries and cut them into small pieces. Put them in a large pot and mash them into a paste (if you’re using Pomona’s Pectin, add the calcium water to the mash). Mix the sugar and pectin together, and stir into the mashed strawberries.

Step 3: Boil

Turn the heat up to high, and bring to a rolling boil. Stirring constantly, boil hard for 1 minute, and remove from heat. Add the liqueur and stir in to let the alcohol boil off. Don’t be tempted to add more than 1/4 cup, or it could interfere with the jam setting up.

Step 4: Put into jars

Remove the jars and lids from the boiling water, and ladle the hot strawberry mixture into the jars. Using a very clean cloth, wipe down the rims of any spilled jam, and put the lid on.

The jar lids should pop as the jam cools, and invert. If they don’t, place the full jars in a pot of boiling water, and boil for 10 minutes, then allow to cool.


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