Chocolate Covered Strawberry Jam

I ran across the jam/jelly exchange hosted by Molly at Batter-splattered and thought that this would be so much fun to participate in. I have only made jam a few times, but this has to be my favorite so far. It is a little thicker than normal jam, but still tastes great. Who doesn't like chocolate covered strawberries? Now I can enjoy them on a biscuit! White chocolate raspberry is next on my list of jams to create.

Chocolate Covered Strawberry Jam

2 lbs strawberries, sliced
4 1/2 Cups sugar
2 Tbsp vinegar
pinch of salt
3 oz. of bittersweet chocolate, chopped

Combine all of the ingredients, EXCEPT the chocolate in a large pot. Bring to a rolling boil on medium-high heat, stirring frequently for about 15-20 minutes, or until you reach 220 F on a candy thermometer. Once you reach this temp, remove from heat and add the chocolate. Stir until all the chocolate has melted and is combined. Transfer to jelly jars and top with the lids. The heat from the jam should make the tops seal. Also, you don't need to skim off the foam, once you add the chocolate and get that all mixed in, the foam dissolves back into the jam.