Chocolate - Covered Strawberry Jam
From jo_jo_ba 9 years ago
- 1 hour to make
- Serves 36
Bittersweet couverture chocolate and a scoop of cacao nibs lace this pectin-free preserve. Its a hint of dessert on your morning toast! Makes ~18 fl. oz, 36 (1 tbsp) servings
Ingredients
- 2 cups chopped strawberries shopping list
- 1 1/2 cups granulated sugar shopping list
- 1 tbsp fresh lemon juice shopping list
- 2 oz chopped bittersweet couverture chocolate shopping list
- 3 tbsp cacao nibs (optional) shopping list
How to make it
- Place strawberries into a saucepan with the sugar and lemon juice and gently heat, while stirring, until the sugar has dissolved.
- Increase heat and bring to a low boil, stirring often, until the temperature reaches 220°F on a candy thermometer.
- Remove from the heat and cool 3 minutes.
- Stir the chopped chocolate and cacao nibs into the strawberry mixture. The chocolate should melt into the mixture.
- Can 15 minutes in a waterbath.
By Weight (which I find best for scaling purposes):
- 1 part strawberries
- .75 parts granulated sugar
- .03 parts lemon juice
- .17 parts chopped bittersweet chocolate
- .09 parts cacao nibs (optional)
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