Bottled Chocolate Raspberry
HOLY COW . . . This one's a keeper!
1/2 cup Sifted Unsweetened Cocoa Powder
1 1.75-ounce package Ball Original Fruit Pectin
4 1/2 cups Crushed Red Raspberries
6 3/4 cups Granulated Sugar
1 Tbsp. Lemon Juice
6 (8 oz.) half pint glass Preserving Jars with Lids and Bands
Prepare boiling water canner. Heat jars and lids in simmering
water until ready for use.
Do not boil. Set bands aside.
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 sundae topper into hot jars leaving 1/4-inch
headspace. Remove air bubbles. Wipe jar rims.
Center lid on jar. Apply band until fit is fingertip tight.
Process Jars in a boiling water canner for 15 minutes,
adjusting for altitude. Remove jars and cool.
Check lids for seal after 24 hours.
Lid should NOT flex up and down when center is pressed.
Makes about 6 (8 oz.) half pints.
Here's the Recipe PDF:
Serve on top of vanilla ice cream with a few more
fresh raspberries . . . um um um um ummmm!