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 instructions1,001 - 3,000 feet : increase processing time by 5 minutes