Monday, November 29, 2010

Chocolate Raspberry Sauce

Chocolate Raspberry Sauce

This sauce also makes a wonderful gift.  The only problem I had was the smell was so incredible in the kitchen while it was boiling I hated to put it all into jars!
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 ( I used frozen and let them boil off the water)
1/4 cup lemon juice
1 package powdered pectin
7 cups sugar or Splenda

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 head space. Add lids and process 10 minutes in a water bath.

High altitude instructions
                                           1,001 - 3,000 feet : increase processing time by 5 minutes

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