Strawberry Cocoa Jam

Strawberry Cocoa Jam
Yields 8
A delectable twist to regular strawberry jam. This rich, dark spread is delicious served with baked goods or a dollop on your fruit salad.
Write a review
  1. 4 pounds strawberries, hulled, chopped
  2. 3 tablespoons bottled lemon juice
  3. 1 vanilla bean, split & scraped
  4. 1 tablespoon calcium water from Pomona Pectin package
  5. 2 1/2 cups coconut sugar, divided
  6. 1 tablespoon Pomona’s pectin
  7. ½ cup unsweetened cocoa powder
  1. Prepare a boiling water bath canner and wash jars with hot, soapy water.
  2. In a large pot, combine the strawberries, 1 ½ cups sugar, vanilla bean, lemon juice and calcium juice. Stir well, until the sugar has started to dissolve.
  3. Set the pot on the stove over high heat and bring to a boil, then lower the heat to medium-high and continue to cook at a low boil until the strawberries breakdown and the fruit has reduced by half. Depending on the water content in the berries, this will take 15 – 25 minutes.
  4. While the fruit cooks, whisk the remaining 1 cup of sugar with the pectin and cocoa powder. Once the fruit mixture has reduced, stir in the cocoa mixture.
  5. Return the jam to a boil and cook 3-4 minutes. When the jam seems nicely thick, it is done remove the pot from the stove. Funnel the jam into the prepared jars, leaving ½ inch headspace..
  6. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 20 minutes adjusted for Calgary’s altitude.
  7. When the time is up, remove the jars from the canner and set them on a folded kitchen towel to cool.
  8. Sealed jars can be stored in the pantry. Any unsealed jars should be refrigerated and used promptly.
Adapted from Naturally Sweet Food in Jars
Adapted from Naturally Sweet Food in Jars