Strawberry Chocolate Sundae Sauce

Jenni K


A good friend passed along this recipe after I had been strawberry picking. It is absolutely delicious served over vanilla ice cream!

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★★★★★ 1 vote
appx 7 cups
12 Hr
10 Min


2 qt
whole strawberries, to become 4 cups mashed
6 c
1 pkg
(3 oz) liquid pectin*
1/3 c
plus 2 tbsp hershey's chocolate syrup
*you can substitute the liquid pectin with powdered pectin. to do so, whisk 2 tbsp powdered pectin into the sugar before adding it to the fruit.


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1Mash your strawberries - a potato masher works well - leaving the desired sized pieces. You should have 4 cups.

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2In a large pan or skillet, mix together 6 cups sugar and 4 cups mashed fruit. Bring mixture to a full rolling boil over high heat, stirring constantly.
Once boiling, stir in the liquid pectin and continue boiling for 1 minute, stirring constantly. (If you used powdered pectin, simply boil for 1 minute after it comes to a full boil)

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3Remove from heat and stir in chocolate syrup.

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4Skim off any foam using a metal spoon.

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5Ladle into freezer safe jars, leaving 1/2" headspace in each jar.

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6Cool to room temperature UNCOVERED. Once cool, cover and let stand on counter overnight, until it is more set up.

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7Store in the fridge for up to 3 weeks, or in the freezer for up to a year.
Serve over ice cream.

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