Sundae in a Jar* – makes approx. six 8-ounce jars
Nothing tops ice cream like berries and chocolate. A simple and fun recipe aimed to please! Use this spread over ice cream to make scrumptious sundaes and banana splits. Add a fabric top, some seasonal frill and a pretty label to give it the finishing touch creating a Gorgeous Gift in a Jar!
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 raw sugar
1 pouches liquid pectin
1/3 cup Chocolate Liqueur – I prefer Godiva
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.
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 pectin – being sure to get every last drop into the mixture! 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.
Ladle into hot jars leaving a ¼” of headspace. Remove any air bubbles and adjust headspace by adding more mixture if necessary. Wipe rim with a warm cloth dipped in vinegar prior to placing lid/ring on each jar. Hand tighten.
This recipe is also delicious over top Pumpkin Bread in a Jar which is how we enjoyed it in-class at Bekins Cooking School November 2013.
The Canning Diva
*This recipe is from the Ball Guide to Home Preserving. The Canning Diva happened to make it Fabulous! 😉