I've made strawberry, banana, chocolate jam before with great success. Today's version is decadent, rich, dark and does not include bananas. This jam is great on croissants, on ice cream or try it mixed into your morning yogourt.
To make 8 250ml jars.
4 pounds strawberries, hulled and chopped (about 10 cups)
4 cups sugar, divided
1 tbsp vanilla extract
3 tbsp bottled lemon juice
2 packets liquid pectin
½ cup unsweetened cocoa powder
Place the strawberries, 3 cups of sugar and lemon juice in a large, nonreactive pot. Give it several good stirs to help combine the ingredients and dissolve the sugar. Place the pot over high heat and bring to a boil, then lower the heat to medium-high and continue to cook at a low boil, until the strawberries break down and the volume in the pot has reduced by a quarter. Depending on the water content in the berries, this will take 15 to 25 minutes.
While the fruit cooks, whisk the remaining 1 cup sugar together and cocoa powder. Once the necessary amount of reduction has occurred, stir in the cocoa powder mixture. Return the jam to a rolling boil, add the pectin and boil for an additional two minutes. When the jam has finished cooking, remove the pot from the heat. Funnel the jam into the prepared jars, leaving ½ inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
NOTE: If your cocoa powder is really clumpy, push it through a fine-mesh sieve before combining it with the sugar.