Chocolate Raspberry Sundae Topper

This is something that I will be making soon for giving away at Christmas--the topping, not the ice cream! It sounds really good!


Chocolate Raspberry Sundae Topper--6 1/2-pints

1/2 c. sifted unsweetened cocoa powder
1 box pectin
4 1/2 c. crushed red raspberries
6 3/4 c. 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. Wisk 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 for 1 minute, stirring constantly. Remove from heat and skim off foam.

Ladle into hot jars, leaving 1/4" headspace. Remove air bubbles. Wipe rim. Add lids and bands.

Process in boiling water bath canner for 10 minutes.

[Note: the above picture is not of this sauce, but represents what it could look like].