SUNDAE IN A JAR |
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One taste of this spread and you’ll believe that you’re indulging in an ice cream
sundae. Use it as a jam, a dessert topping or in ice cream. Just slice in a banana and
enjoy a split! |
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Yield: 6 to 7; 250 mL jars |
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| 2 1/2 cups | crushed strawberries |
625 mL |
| 1 ⅓ cups | crushed raspberries |
325 mL |
6 cups |
granulated sugar |
1.5 L |
| 1 pouch | BERNARDIN Liquid Pectin |
85 mL |
| ⅓ cup | Chocolate Liqueur |
75 mL |
| Directions: | ||
| 1. Place 7 clean 250 or 236 mL mason jars in a boiling water canner; fill with water, cover and boil hard 10 minutes to sterilize jars. Boil SNAP lids 5 minutes—not longer—to soften sealing compound. Keep jars and SNAP lids in hot water until ready to use. | ||
| 2. Wash, hull and crush strawberries, one layer at a time; measure 2 ½ cups (625 mL). Wash, thoroughly drain and crush raspberries, one layer at a time; measure ⅓ cups (325 mL). | ||
| 3. Combine prepared berries and sugar in a large, deep stainless steel saucepan. Over high heat, bring mixture to a full rolling boil. Stirring constantly, boil hard 1 minute. Remove from heat. | ||
| 4. Immediately stir in liquid pectin and chocolate liqueur, mixing well. To prevent floating fruit, stir slowly 3 minutes. Skim foam. | ||
| 5. Ladle jam into hot sterilized jar to within ½ inch (0.5 cm) of top rim (headspace). Using non-metallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP lid on jar; apply screw band securely until finger tight. Repeat for remaining jam. | ||
| 6. Cover canner; return water to a boil. At altitudes up to 1000 ft. (305 m), process—boil filled jars—5 minutes. | ||
| 7. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling, check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool dark place. | ||
| TIP: To reduce foam, and ¼ tsp (1 mL) butter to berry sugar mixture before cooking. | ||
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