Chocolate Raspberry Sauce
1/2 cup sifted unsweetened cocoa powder
6 Tbsp Pectin (abt 2 boxes)
4-1/2 cups crushed red raspberries
6-3/4 cups granulated sugar
4 Tbsp. lemon juice
COMBINE cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside.
COMBINE crushed raspberries and lemon juice in a large stainless steel saucepan. 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.
LADLE hot raspberry sundae topper into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude.