1Mash your strawberries - a potato masher works well - leaving the desired sized pieces. You should have 4 cups.
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)
3Remove from heat and stir in chocolate syrup.
4Skim off any foam using a metal spoon.
5Ladle into freezer safe jars, leaving 1/2" headspace in each jar.
6Cool to room temperature UNCOVERED. Once cool, cover and let stand on counter overnight, until it is more set up.
7Store in the fridge for up to 3 weeks, or in the freezer for up to a year.
Serve over ice cream.