Chocolate Raspberry Sundae Topping |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is wonderful over ice cream or cheesecake. The recipe is from the Complete Book of Home Preserving. This is for elevations 0-1,000 ft so adjust for your area if needed. Ingredients:
1/2 cup sifted unsweetened cocoa powder |
1 (1 3/4 ounce) package powdered fruit pectin |
4 1/2 cups crushed red raspberries |
4 tablespoons lemon juice |
6 1/4 cups granulated sugar |
Directions:
1. Prepare canner, jars and lids.
2. In a medium glass bowl, combine cocoa powder and pectin, stirring until evenly blended. Set aside.
3. In a large saucepan placed crushed raspberries and lemon juice. 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.
4. Ladle hot sundae topper into hot jars, leaving 1/4 in headspace. Remove air bubbles, wipe rim and place lids and rings. Put into canner and process for 10 minutes.
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