Chocolate Raspberry Sundae Topping

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READY IN: 30mins
Recipe by Samantha in Ut

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 Nutrition


  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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