Sundae in a Jar Canning Recipe

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Nothing quite tops ice cream like berries and chocolate. A simple and fun recipe aimed to please! Use this Sundae in a Jar canning recipe over ice cream to make scrumptious sundaes and banana splits.

Head to the craft store and purchase festive fabric squares to give your jars some seasonal frill. Tie the fabric onto the jar top with beautiful ribbon and hang a pretty label to give the jar its finishing touch. This recipe is the perfect gift for any occasion!

Sundae in a Jar

makes approx. 6 half-pint jars

This recipe is also delicious over top Pumpkin Bread in a Jar  which is how my daughter and I enjoy it often. It is also scrumptious over top vanilla ice cream, especially when I am entertaining guests. Get creative and have some fun. I guarantee this recipe will become your new dessert-topping favorite!


  • 2 ½ cups crushed strawberries – it takes approx. 4 cups whole berries to yield 2 ½ crushed
  • 1 1/3 cups of crushed raspberries – it takes approx. 2 ½ cups whole to yield 1 1/3 crushed
  • 6 cups sugar
  • 1 pouch liquid pectin
  • 1/3 cup chocolate liqueur – I prefer Godiva®


  1. Prepare water bath canner, 8-ounce jelly jars and lids for hot packing. After washing and prepping your fruit, use a standard potato masher to crush the berries.  Be sure to measure berries crushed not whole for this recipe.
  2. In a large, deep stainless steel saucepan, combine strawberries, raspberries and sugar. Bring the mixture to a full rolling boil on medium high heat, stirring constantly; the full rolling boil should not be able to be stirred down. Once at this stage, stir in the packet of liquid pectin – being sure to get every last drop into the mixture!
  3. Boil hard and stir for 1 minute. Set your timer because you do not want to scorch the mixture or over boil the pectin! Stir in chocolate liqueur then remove from heat. Skim off any foam.
  4. Ladle mixture into hot jars leaving a ¼” of headspace. Remove any air bubbles and adjust headspace by adding more mixture if necessary.
  5. Wipe rim with a warm cloth dipped in vinegar prior to placing lid/ring on each jar.  Hand tighten.
  6. Place jars in water bather, ensuring each jar is covered by an inch of water. Process half-pint jars for 10 minutes. Remember, processing time does not begin until water is at a full rolling boil!

Happy Canning!
Diane, The Canning Diva





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