Wednesday, February 13, 2019

Dark Chocolate Strawberry Jam

A bag of fresh frozen strawberries in my freezer I purchased from a local farm, got me thinking how to use them. I really wanted to create a dessert jam, something that would really zing and be a bit different from the ordinary.

Having read several recipes for chocolate cherry jam, I thought, why couldn't that be strawberries? Of course, there was no reason why it couldn't. Then I wanted to "boost" the flavor a bit more so I added some dark chocolate balsamic vinegar.

Wow doesn't begin to describe this jam. It's sweet, savory, sultry and darn delicious. It pairs equally well as a jam between cake layers, or topped on your favorite cheese on crackers. The strawberries are the star, with a nice taste of chocolate coming though, and just a hint of the tang from the dark chocolate balsamic vinegar.

6 cups chopped strawberries
2/3 cup cocoa powder
1/3 cup dark chocolate balsamic vinegar
1 package Sure-Jell pectin
1 tsp butter to reduce foaming
7 cups sugar

Place strawberries, dark chocolate balsamic vinegar, Sure-Jell and butter in a large stock pot. Heat over high heat stirring to combine ingredients. Continue stirring occasionally until mixture starts to bubble.

Stir in sugar and cocoa powder all at once and bring to a rolling boil over high heat stirring often. Boil hard one (1) minute, remove from heat.

Ladle jam into prepared canning jars leaving 1/2-inch head-space. Top jars with lids and rings, and process 10 minutes in boiling water bath or steam canner.

Remove jars and place on a kitchen towel on your counter-top. Let sit 24 hours undisturbed. Jars are sealed when button on top of lid is fully depressed and won't flex up and down.

Serve with a sharp cheese over crackers, or top on a pound cake with whipped cream. This jam is extremely versatile and can be used in savory or sweet applications.

Store on pantry shelf up to one year. Open jars must be refrigerated.

Yield: 8 - 8 oz jelly jars


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