Choc Strawberry Fruit Sauce

















Processing: Boiling Water Canner 10 minutes
Storage: 12 months+
Yield: 6 cups 
    
This luxurious sauce is delicious drizzled atop vanilla ice-cream, cakes, cheesecakes and muffins. Add a nip of your favourite liqueur for an adults-only version ;)
   
Ingredients:
1kg (2.2lb) crushed strawberries 
1/2 cup sifted cocoa powder
3 tablespoons powdered pectin
4 tablespoons bottled lemon juice
5 cups white sugar 
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes. 
   
Combine ingredients and bring to a boil.
Combine strawberries and bottled lemon juice in a large pan. Whisk in the pectin and cocoa. Bring to a boil.
   
Add sugar, boil hard 1 minute. Skim foam.
Bring to a boil then add the sugar all at once. Boil hard for 1 minute. Turn off heat and skim away foam.
   
Prepare lids.
While you are making the sauce, place the lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the sauce and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal. 
   
Ladle hot fruit sauce into hot jars.
Ladle hot fruit sauce into hot jars, to a 1/4 inch (0.5cm) headspace. Remove any bubbles, adding extra sauce if required to correct headspace. Wipe rims with a clean, damp cloth then seal.
    
Boiling water bath processing.
Place into hot water bath canner, water should cover the top of the jars by 1-2 inches (3-5cm). Add canner lid and put onto high heat. Process in hot water bath canner for 10 minutes. by bringing to a boil and then starting your timer once it has begun boiling, and keep the water boiling during this time. Once you have finished processing, turn off the heat and remove jars after 5 more minutes to a towel-covered bench to rest overnight.
   
Next day check for seals.
The next day check jars have sealed: they shouldn't flex up and down when pressed in the centre. If jars haven't sealed, refrigerate or re-process. For sealed jars, remove bands, label and store in a cool, dark, dry place for up to 12 months.
    

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