Strawberry Cocoa Jam

Strawberry Cocoa Jam

A delectable twist to regular strawberry jam. This rich, dark spread is delicious served with baked goods or a dollop on your fruit salad.
Author: Marisa McClellan


  • 4 pounds strawberries hulled, chopped
  • 3 tablespoons bottled lemon juice
  • 1 vanilla bean split & scraped
  • 1 tablespoon calcium water from Pomona Pectin package
  • 2 1/2 cups coconut sugar divided
  • 1 tablespoon Pomona’s pectin
  • ½ cup unsweetened cocoa powder


  • Prepare a boiling water bath canner and wash jars with hot, soapy water.
  • 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.
  • 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.
  • 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.
  • 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..
  • Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 20 minutes adjusted for Calgary’s altitude.
  • When the time is up, remove the jars from the canner and set them on a folded kitchen towel to cool.
  • Sealed jars can be stored in the pantry. Any unsealed jars should be refrigerated and used promptly.


Adapted from Naturally Sweet Food in Jars