Chocolate Covered Strawberry Jam

I’ve adapted this recipe from the newish cookbook from Martha Stewart, A New Way to Bake

You Will Need:

  • ~1lb ripe strawberries; hulled and chopped
  • 1/2 cup coconut sugar
  • 120g chocolate chips or other chocolate; chopped or finely grated


  1. Combine chopped strawberries and coconut sugar in a saucepan over medium heat until bubbly and thick – about 10-15 minutes
  2. Using an immersion blender or masher, pulverize about half of the strawberry chunks, leaving the rest intact You could skip this step if you wanted bigger chunks of fruit!
  3. Add chocolate, reduce heat and stir until the chocolate is completely melted
  4. Allow jam to cool completely before storing in an airtight container in the fridge for up to a week

You can spread this on toast, bagels, top your waffles and pancakes or just eat it by the spoonful!

Makes about 1 1/2cups
Nutrition Facts: per tablespoon

Carbs 9.5g
Protein 0.5g
Sugar 8.6g


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