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.
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.
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