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Ingredients for CHOC STRAWBERRY SAUCE
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YIELD: 6 cups
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Strawberries
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1kg (2
pounds 3 ounces)
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Bottled Lemon Juice
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60g (2
ounces)
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Powdered Pectin
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3
tablespoons (i.e. 50g JamSetta)
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Cocoa Powder
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40g (1 1/2
ounces)
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White Sugar
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1kg (2
pounds 3 ounces)
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METHOD:
1. Clean jars (or bottles) and equipment by washing in hot soapy water and rinsing well before use.
2. Prepare jars (if they require pre-heating, i.e. twist top jars) in a pot lined with a cloth. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
3. Place lids into a heatproof bowl. Cover with boiling water. Remove the lids from the water when you are ready to place them onto the jars to seal.
4. Wash, hull and slice strawberries. Crush, mash or puree for desired consistency (i.e. rustic/textured or smooth). Combine strawberries and bottled lemon juice in a large pan. Sift the cocoa into the pan, add the pectin and whisk well.
5. Bring to a boil then add the sugar all at once. Heat on medium until sugar has dissolved.
6. Bring to a boil then boil hard for 1 minute. Turn off heat and skim away foam.
7. Remove empty jars from the hot water and place onto a heatproof surface i.e. tea towel. Pour the hot fruit sauce into the hot jars to 0.5cm (1/4 inch) from the rim. Remove any bubbles, adding extra sauce if required to correct headspace.
TIP: use a jar funnel and a ladle or jug to fill the jars.
8. Wipe jar rims with a clean, damp cloth to remove any residue.
9. Remove lids from the hot water and seal jars i.e. twist to secure “fingertip tight”.
10. Return jars of fruit sauce into the pot of boiling water and boil for the processing time stated below. Start the timer once the water returns to a full boil.
11. Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface i.e. wooden board or towel. Do not adjust lids during this time.
12. The next day, check jars have sealed before labelling and dating clearly.
13. Store jars of strawberry jam in a cool, dark and dry place (i.e. pantry) for up to 9-12 months. Jar lids should remain tightly sealed during storage, and not flex up or down when pressed (which indicates jar seal failure – if this occurs, do not consume the jam).
14. Refrigerate jars upon opening and consume contents within 4 weeks.
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Processing Time for CHOC STRAWBERRY SAUCE in a Boiling Water Canner
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Jar
Size
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Altitude
≤ 1,000 feet
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Altitude
1,001 -
3,000 feet
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Altitude
3,001 -
6,000 feet
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Altitude
≥ 6,000 feet
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Hot Pack
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≤ 1 Litre
(quarts)
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10 minutes
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10 minutes
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10 minutes
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15 minutes
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NOTES:
o For an adults-only dessert sauce, add up to 1 teaspoon of liqueur per 1 cup of fruit sauce i.e. Amaretto, Blackberry Liqueur, Coconut Rum or Orange Liqueur.
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| Homemade ice cream with some warmed choc strawberry sauce |
Author: Megan Radaich
Image credit: Megan Radaich
Publication:Strawberry Preserving Guide, available HERE