Strawberry and White Chocolate Spread
4 3/4 cups crushed strawberries
7 cups granulated sugar
3 squares bakers white chocolate, chopped up
1/4 cup lemon juice
1 package powdered fruit pectin
Wash, hull and crush strawberries, one layer at a time. Measure 5 cups
and set aside.
Measure sugar and set aside.
In a large deep stainless steel saucepan, stir together prepared fruit,
lemon juice, ½ tsp butter or margarine to reduce foaming, and pectin. Over high heat,
bring mixture to a full rolling boil. Add all of the sugar and chocolate. Stirring
constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1
minute, stirring constantly. Remove from heat; skim off foam, if necessary.
Quickly ladle hot jam into a hot jar leaving a 1/4 inch headspace. Using
Non metallic utensil, remove air bubbles and adjust headspace, if required, by adding
more jam.
Process in a boiling water bath for 10 minutes. Adjust time according to
altitude.
Makes about 8 half pints |
