Strawberry Chocolate Sauce

5 jars

Ingredients

  • 4 1/2 cups crushed strawberries
  • 7 cups sugar
  • 3/4 cup cocoa powder
  • 1 pkg Bernardin Fruit Pectin Crystals

Description

  1. Place 5 clean 250 or 236 mL mason jars in a boiling water canner; fill with water, cover and boil hard 10 minutes to sterilize jars. Boil Snap Lids 5 minutes-not longer-to soften sealing compound.
  2. Crush strawberries one layer at a time. Measure 4 ½ cups (1125 mL) crushed berries into a large, deep stainless steel saucepan.
  3. Measure sugar; set aside.
  4. Combine cocoa and fruit pectin; whisk into berries until dissolved. Stirring frequently, bring mixture to a boil. Add sugar. Stirring constantly, return mixture to a full rolling boil; Boil hard for 1 minute. Remove from heat.
  5. Ladle sauce into a hot sterilized jar within ¼ inch (0.5 cm) of top rim (head space). Using non-metallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Do not over-tighten. Place jar in canner. Repeat for remaining sauce.
  6. Cover canner; return water to a boil. Process – boil filled jars – 10 minutes. Remove jars. Cool undisturbed 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.
  7. Label and store in a cool, dark place.