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Chocolate Cherry Sauce Canning Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Author: 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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  • 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.