Chocolate Strawberry Jam

I’m not a particularly zealous fan of strawberry jams. When I need to preserve fresh strawberries, I puree them in a food processor with sugar, pour into containers and store in the freezer. However, this rich and luscious chocolate strawberry jam is an exception.

 For 2 lb strawberries you will need about 9-10 oz white sugar and 4-5 oz dark or bittersweet chocolate (I prefer at least 70%). Rinse and hull the berries. Cut each in half, quarters or smaller pieces depending on their size and your preferences. Put the berries into a pot and pour the sugar on top. Cover the pot and let stand in a not too hot a place for several hours or overnight. 

Bring the contents of the pot to a simmer, reduce the heat to maintain mild simmer and cook the jam for about 10 minutes, skimming the foam occasionally. After that, if you fell like it, you can puree a part of the jam in a food processor.
 

Cut the chocolate with a sharp knife and stir into the jam. Cook for several more minutes and remove from the heat. Divide the jam between the sterilized jars, put lids on top, screw them tightly and sterilize the jars in hot water for about 5 minutes.