Total Time
30mins
Prep 20 mins
Cook 10 mins

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

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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