Thursday, October 27, 2016

Top It Off... Chocolate Raspberry Sauce



Chocolate Raspberry Sauce 
From BallFreshPreserving

Makes 6 half pints 

1/2 cup sifted unsweetened cocoa powder 

6 Tbsp Pectin (abt 2 boxes) 

4-1/2 cups crushed red raspberries 

6-3/4 cups granulated sugar 

4 Tbsp. lemon juice 

COMBINE cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside. 

COMBINE crushed raspberries and lemon juice in a large stainless steel saucepan. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam. 

LADLE hot raspberry sundae topper into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 

PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude.

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