Every since last fall, I’ve been dying to make this jam. Of course I had to wait till Strawberries were at their peak. Our strawberry patch just opened up. Big, red, ripe, delicious Strawberries in all their glory. Oh, how that makes me happy!
I saw this on some Jammin Jelly Round-up on the blog Batter-Splattered. My friend April had joined the jelly exchange, and this was the jam she sent out.I knew if it came from April, it would be good.
This recipe was so easy to make. You just cook your fruit with some sugar and vinegar and a pinch of salt. Cook it till its 220 degrees
and then add your chocolate
Look at my beautiful jam!
I doubled the recipe and got 12 half-pint jars plus some extra. I had some while it was still warm on some pancakes and I was not disappointed. I think this would be excellent on a bagel with cream cheese.
Chocolate Covered Strawberry Jam
2 lbs strawberries, sliced
4 1/2 Cups sugar
2 Tbsp vinegar
pinch of salt
3 oz. of bittersweet chocolate, chopped
Combine all of the ingredients, EXCEPT the chocolate in a large pot. Bring to a rolling boil on medium-high heat, stirring frequently for about 15-20 minutes, or until you reach 220 F on a candy thermometer. Once you reach this temp, remove from heat and add the chocolate. Stir until all the chocolate has melted and is combined. Transfer to jelly jars and top with the lids. The heat from the jam should make the tops seal. Also, you don’t need to skim off the foam, once you add the chocolate and get that all mixed in, the foam dissolves back into the jam.