Sundae in a Jar (Topping/Jam)

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READY IN: 40mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups crushed hulled strawberries (about 4 cups whole strawberries)
  • 1 13
    cups crushed raspberries (about 2 cups whole raspberries)
  • 6
    cups granulated sugar (white)
  • 1
    (3 ounce) envelope liquid pectin
  • 13
    cup chocolate-flavored liqueur
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DIRECTIONS

  • Prepare canner, jars and lids per safe canning practices.
  • In a large, deep stainless steel saucepan, combine strawberries raspberries, and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Stir in chocolate-flavored liqueur. Remove from heat and skim off foam.
  • Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Clean rim. Center lid on jar. Screw band (ring) down until resistance is met, then increase to fingertip-tight.
  • Place jars in a water bath (boiling-water) canner, ensuring they are completely covered with at least 1” water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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