One taste of this spread and you’ll believe that you’re indulging in an ice cream sundae. Use it as a jam, a dessert topping or in ice cream. Just slice in a banana and enjoy a split!


  1. Place 7 clean 250 or 236 mL mason jars in a boiling water canner; fill with water, cover and boil hard 10 minutes to sterilize jars. Boil SNAP lids 5 minutes—not longer—to soften sealing compound. Keep jars and SNAP lids in hot water until ready to use.
  2. Wash, hull and crush strawberries, one layer at a time; measure 2 ½ cups (625 mL). Wash, thoroughly drain and crush raspberries, one layer at a time; measure ⅓ cups (325 mL).
  3. Combine prepared berries and sugar in a large, deep stainless steel saucepan. Over high heat, bring mixture to a full rolling boil. Stirring constantly, boil hard 1 minute. Remove from heat.
  4. Immediately stir in liquid pectin and chocolate liqueur, mixing well. To prevent floating fruit, stir slowly 3 minutes. Skim foam.
  5. Ladle jam into hot sterilized jar to within ½ inch (0.5 cm) of top rim (headspace). Using non-metallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP lid on jar; apply screw band securely until finger tight. Repeat for remaining jam.
  6. Cover canner; return water to a boil. At altitudes up to 1000 ft. (305 m), process—boil filled jars—5 minutes.
  7. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling, check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool dark place.

TIP: To reduce foam, add ¼ tsp (1 mL) butter to berry sugar mixture before cooking.