I time to try another new recipe from Ball’s Fresh Preserving website today – Chocolate Raspberry Sauce. Oh my – what was left in the bottom of the pan was absolutely delicious! I plan to use this over ice cream and maybe even as a pound cake sauce. There are so many possibilities.

Word to the wise: the recipe says the yield is 6 half pints of sauce. I followed the recipe exactly and ended up with 9 half pints, so your amount may obviously vary.

Chocolate Raspberry Sauce

1/2 cup sifted unsweetened cocoa powder

6 tablespoons pectin (I used Sure-Gel)

4-1/2 cups crushed red raspberries

6-3/4 cups sugar

4 tablespoons lemon juice

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

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 sauce into hot jars leaving 1/4-inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until jars are filled.

Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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