Homestead Holidays! Canning Chocolate Cherry Sauce
This last week we’ve been making a lot of goodies and I’ve been sharing them as the week has gone by. Today my daughter, Sierra, finished up some cookies that I’ll share tomorrow and I made chocolate cherry sauce.
This is another quick and easy canning recipe that would make a super nice little gift as well. I made up a batch of this sauce this evening and it tasted yummy! I used frozen cherries that I purchased at Costco. Now I have a few jars for giving away and a couple for our own shelf. It will make a great topper for ice cream, cheesecake, pudding and so on.
After doing some research on canning chocolate sauce what I found was that typically chocolate sauce on its own cannot be canned. It is a low acid food and not suitable for water bath canning. However with the fruit and lemon juice added it raises the ph level enough to make it fine for canning.
Canning Chocolate Cherry Sauce
4-1/2 cups frozen sweet cherries
4 Tbsp. lemon juice
1/2 cup sifted unsweetened cocoa powder
1 pkg Pectin
6-3/4 cups granulated sugar
Prepare 6 to 8 half pint jars buy washing in hot soapy water, rinsing well and then fill with boiling water to keep warm while you make sauce.
Combine lemon juice and cherries in a 6qt stock pot and let them defrost a bit. You can turn the burner on very low to help the process. Use a potato masher to crush them.
In a bowl combine the cocoa powder and pectin and stir until well mixed. Add to cherries and stir often (you don’t want the mixture to scorch so stir regularly) and bring to a boil. Add the sugar and continue stirring. Bring mixture to a full rolling boil (a boil that cannot be stirred down). Boil and stir for 1 minute.
Remove from heat. Ladle into prepared jars leaving at least ¼ inch headspace. Wipe off any sauce that has spilled on the rim, put a clean (new) canning lid on, and a ring (the ring does not have to be new, just clean).
Process in a boiling water bath for 15 minutes. Remove from canner and set in draft free area to cool completely. After 24 hours remove rings and store (or prepare for gift giving with a pretty ribbon and label).
This recipe made 7 half pint jars for me with a little leftover that my family enjoyed doing a taste test on!
Gathering together the ingredients (I did not use the whole bag of cherries, I still have more than half left and enough to make another batch if I get that ambitious! )
Letting the cherries defrost and mashing them up…
After adding the chocolate/pectin…
I did not have time (or enough hands to help) to get a pic of what it looked like after I put the sugar in. And then my camera acted up.. sigh.. but after filling the jars, putting the lid and rings on, and canning them.. here are pics of the sauce after pulling them out of the canner..