This decadent combination of flavors is great on ice cream, waffles, cheesecake, etc. The sauce also makes a wonderful gift.
This recipe is slightly modified from Ball Complete Book of Home Preserving
. The yield is about 8 half-pint jars
1/2 cup unsweetened cocoa powder
5 cups crushed raspberries
1/4 cup lemon juice
1 package powdered pectin
7 cups sugar
Combine the first 4 ingredients. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a water bath.
High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
A chocolate raspberry sauce sounds wonderful! Perfect for so many delicious desserts!
ReplyDeleteThis looks beautiful and decadent! It would be great with some kind of molten chocolate cake too!
ReplyDeleteI can't wait for our financial situation to get a little more stable so I can get busy making some of these wonderful canning recipes you post.
ReplyDeleteOh! How perfectly wonderful wonderful! Thank you for the links within your post for fuller explanations of the instructions.
ReplyDeleteThis would be perfect to make. I like to give canned things away at christmas and I wanted something besides jam. Looks like I came to the right spot! :)
ReplyDeleteI have this book! Love it!
ReplyDeleteOh yum! I'll bet this would work with olallieberries, too, don't you think? I'm going to try :)
ReplyDeleteI had to look olallieberries up to find out what they are. They sound good.
ReplyDeleteI made a much smaller batch of this recipe the other day (without the pectin), using olallieberries, and boy was it delicious! Next year when we go berry picking, I'm going to have to make sure to save enough to make the whole recipe. This would make a lovely gift. Thanks so much for sharing. ;)
ReplyDeleteMade this recipe last year with a friend at the end of our raspberry season. It is delicious--ice cream, sauce, and topped with nuts. One of my favorites!
ReplyDeleteWhy does this recipe call for pectin? Just wondering if it turns out thick like jam or stays like a syrup.
ReplyDeleteThanks for this! I made this today. Half a recipe though. I like the pectin to add some thickness to it. Very nice!
ReplyDeleteI made this recipe yesterday from the book mentioned in the post. I made the mistake of adding 1 cup of cocoa instead of 1/2 cup. I still processed as instructed, but am nervous as to whether it is still a "safe" recipe, since it has twice as much cocoa.
ReplyDelete