- 6
5/5
(1 Votes)
Ingredients
- 1/2 cup sifted unsweetened cocoa powder
- 1 (1 3/4 ounce) package powdered fruit pectin
- 4 1/2 cups crushed red raspberries
- 4 tablespoons lemon juice
- 6 1/4 cups granulated sugar
Preparation
Step 1
Prepare canner, jars and lids.
In a medium glass bowl, combine cocoa powder and pectin, stirring until evenly blended. Set aside.
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.
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.