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Chocolate-Raspberry Sauce

Source of Recipe

From "Ball Canning: Back to Basics"


Recipe Introduction

"This sauce is decadent, rich, and fantastically versatile. Serve it over ice cream, cheesecake, or fruit. It makes a sure-to-be-appreciated hostess gift."

List of Ingredients

• ½ cup sifted unsweetened cocoa powder
• 6 Tbsp Ball Classic Pectin
• 4½ cups crushed red raspberries
• 4 Tbsp lemon juice
• 6¾ cups sugar


Recipe

Combine the cocoa powder and pectin in a medium glass bowl, stirring until evenly blended.

Combine the crushed raspberries and lemon juice in a large stainless steel or enameled saucepan. Whisk in the pectin mixture until dissolved. Bring to a boil over high, stirring frequently.

Add the sugar and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim the foam, if necessary.

Ladle the hot sauce into a hot jar, leaving ¼ inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

Process the jars for 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.

Makes about six ½-pint jars