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–+ servings
chocolate strawberry sauce

Chocolate Strawberry Sauce: A Canning Recipe

Great ice cream topping made of fresh strawberries and cocoa powder and preserved in a water bath canner.
4.06 from 18 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 day
Total Time 1 day 40 minutes
Course Canning, Dessert, Homemade Ingredients
Cuisine American
Servings 16 jelly jars
Calories/Serving 378 kcal

Cooking Methods

  • Water Bath Canning equipment
  • Mason Jar, Lids, and Rings

Ingredients
  

  • ½ cup cocoa powder, ...[$0.56]
  • 6 tbsp. fruit pectin, ...[$3.00]
  • 5 cups strawberries or raspberries, crushed...[$8.00]
  • 4 tbsp. lemon juice, ...[$0.16]
  • 7 cups white granulated sugar, ...[$2.03]

Instructions
 

  • Prep your water bath canner, mason jars, lids, and rings.
  • In a bowl, combine cocoa powder and pectin and mix together. Set aside.
  • In a large stock pot, combine fruit and lemon juice together and heat over medium heat. Begin to crush fruit further as it heats and becomes easier and breaks into smaller pieces.
  • Stir in cocoa and pectin mixture into strawberries. Bring to a boil.
  • Pour in sugar, stir and bring back to a boil for one minute.
  • Ladle sauce in mason jars with a ¼ inch headspace.
  • Process in water bath canner for 10 minutes.
  • Let cool and sit undisturbed for 24 hours.

Nutrition

Calories: 378kcalCarbohydrates: 98gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 13mgPotassium: 114mgFiber: 2gSugar: 90gVitamin A: 5IUVitamin C: 28mgCalcium: 12mgIron: 1mg