Chocolate Covered Strawberry Jam2 lbs strawberries, sliced4 1/2 Cups sugar2 Tbsp vinegarpinch of salt3 oz. of bittersweet chocolate, choppedCombine all of the ingredients, EXCEPT the chocolate in a large pot. Bring to a rolling boil on medium-high heat, stirring frequently for about 15-20 minutes, or until you reach 220 F on a candy thermometer. Once you reach this temp, remove from heat and add the chocolate. Stir until all the chocolate has melted and is combined. Transfer to jelly jars and top with the lids. The heat from the jam should make the tops seal. Also, you don't need to skim off the foam, once you add the chocolate and get that all mixed in, the foam dissolves back into the jam.Wednesday, June 3, 2009
Chocolate Covered Strawberry Jam
Chocolate Covered Strawberry Jam2 lbs strawberries, sliced4 1/2 Cups sugar2 Tbsp vinegarpinch of salt3 oz. of bittersweet chocolate, choppedCombine all of the ingredients, EXCEPT the chocolate in a large pot. Bring to a rolling boil on medium-high heat, stirring frequently for about 15-20 minutes, or until you reach 220 F on a candy thermometer. Once you reach this temp, remove from heat and add the chocolate. Stir until all the chocolate has melted and is combined. Transfer to jelly jars and top with the lids. The heat from the jam should make the tops seal. Also, you don't need to skim off the foam, once you add the chocolate and get that all mixed in, the foam dissolves back into the jam.
Chocolate Covered Strawberry Jam2 lbs strawberries, sliced4 1/2 Cups sugar2 Tbsp vinegarpinch of salt3 oz. of bittersweet chocolate, choppedCombine all of the ingredients, EXCEPT the chocolate in a large pot. Bring to a rolling boil on medium-high heat, stirring frequently for about 15-20 minutes, or until you reach 220 F on a candy thermometer. Once you reach this temp, remove from heat and add the chocolate. Stir until all the chocolate has melted and is combined. Transfer to jelly jars and top with the lids. The heat from the jam should make the tops seal. Also, you don't need to skim off the foam, once you add the chocolate and get that all mixed in, the foam dissolves back into the jam.
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