Sundae in a Jar (Topping/Jam)

"A delicious ice cream topping. Don’t forget to add a sliced banana.  Check your package of pectin for the expiration date and use only fresh pectin. Products that have expired may not set properly."
 
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Ready In:
40mins
Ingredients:
5
Yields:
6 8 ounce jars
Serves:
24
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ingredients

  • 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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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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