Chocolate Raspberry Sundae Topping

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. 1

   Prepare canner, jars and lids.

2. 2

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

3. 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. 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.