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Raspberry-Chocolate Ice Cream Topping

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"Use this for scrumptious ice cream sundaes and banana splits or serve it over waffles or in Sunday crêpes. A jar makes a perfect gift any time of the year. Get creative and decorate your jar with a colorful label and a festive fabric top bound by yarn or pipe cleaners."

List of Ingredients

â—¦ 5 cups raspberries
â—¦ 4 cups strawberries
â—¦ 6 cups sugar
â—¦ 1 (3-ounce) pouch liquid pectin
â—¦ â…“ cup Godiva chocolate liqueur


Recipe

In a large pot, cover the jars with hot water, add 1 tablespoon distilled white vinegar, and bring to a boil. Boil for 5 minutes, then turn off the heat. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from the heat and set aside.

In a large heavy-bottomed saucepan, combine the raspberries and strawberries. Using a potato masher, crush and mash the berries. Add the sugar and mix well. Over medium-high heat, bring to a full rolling boil, stirring constantly. Stir in the liquid pectin and boil hard, continuing to stir for 1 minute. Stir in the chocolate liqueur, then remove from heat. Skim off any foam.

Place the hot jars on a cutting board. Using a funnel, ladle the hot topping into the jars leaving a ¼ inch headspace. Remove any air bubbles and add additional topping if necessary to maintain the ¼ inch headspace.

Wipe the rim of each jar with a warm, wet washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Place the jars in the water bath, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high. Bring the canner to a boil and process half-pints for 10 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.

Makes 8 half-pints