Sundae in a Jar
About 6 jars
2.5 cups (625 ml) crushed strawberries
1 1/3 cups (325 ml) crushed raspberries
6 cups (1500 ml) granulated sugar
1 pouch (85 ml) Bernardin liquid pectin
1/3 cup chocolate liqueur
- Place 7 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use.
- Wash, hull and crush strawberries, one layer at a time. Measure 2 ½ cups (625 ml) of each. Wash, thoroughly drain and crush raspberries, one layer at a time; measure 1 1/3 cups (325 ml). Combine prepared berries and sugar in a large, deep, stainless steel saucepan. Over high heat, bring mixture to a full rolling boil. Stirring constantly, boil hard for 1 minute. Remove from heat. Immediately stir in the liquid pectin and the chocolate liqueur, mixing well. To prevent floating fruit, stir slowly 3 minutes. Skim foam.
- Ladle jam into a hot jar to within ¼ inch (0.5 cm) of top rim (headspace). Using non-metallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP lid on jar; apply screw band securely until fingertip tight. Do not over-tighten. Place jar in canner. Repeat for remaining jam.
- Cover canner; return water to a boil. At altitudes up to 1,000 ft (305 m), process – boil filled jars – 10 minutes. Remove jars without tilting. Cool upright and undisturbed for 24 hours; DO NOT RE-TIGHTEN screw bands. After cooling 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. Label and store in a cool, dark place.