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.
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.
Loving the city, but longing for the farm, Melissa has made a hobby and a habit out of living sustainably, and DIYing, all while enjoying the perks of living in the big city. From Vancouver BC, she posts about making your own homestead from the smallest condo, and bringing farm living to rapid transit.
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