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Chocolate Cherry Sauce Canning Recipe

Anastasia Sakawsky
This chocolate cherry sauce canning recipe is a delicious treat to put up this summer to have all winter long over vanilla ice cream or yogurt!
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Prep Time 20 mins
Cook Time 10 mins
Course Dessert
Cuisine American


  • 6 cups sugar
  • cup unsweetened cocoa powder
  • 3 cups firmly packed coarsely chopped pitted sweet black cherries
  • ½ cup lemon juice*
  • 1 pouch 3 oz. / 85 ml. liquid pectin**


  • Prepare canner, jars and lids.
  • In a mixing bowl, combine sugar and cocoa powder and set aside.
  • In a large, stainless steel pot, combine chopped, pitted cherries and lemon juice, then stir in the sugar and cocoa mixture and, stirring constantly, bring to a full rolling boil that can’t be stirred down.
  • Add the liquid pectin and continue to stir. Boil hard for one minute and then remove from the heat.
  • Skim off the foam from the top and ladle chocolate cherry sauce into hot, sterilized jars, leaving ¼-inch headspace at the top. Remove air bubbles and adjust headspace if needed, then wipe the jar rim and place lids on and screw bands down.
  • Process jars in a hot water bath for 10 minutes (adjust time for altitude if over 1,000 feet). Once finished, remove canner lid and wait another 5 minutes before removing jars. Allow to cool on the counter completely and then store in a cool, dark place until ready to use.


* Use commercial, store-bought lemon juice, not fresh-squeezed in order to guarantee the acidity and safety of this canning recipe.
** Be sure to use liquid pectin and not powdered pectin as you may get different results with powdered pectin since they both cook and set differently.
Keyword black forest preserves recipe, chocolate cherry canning recipe, chocolate cherry sauce
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