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Chocolate Raspberry Sundae Topper

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“Not too sweet.”
6 half pints

Ingredients Nutrition

  • 12 cup unsweetened cocoa powder
  • 1 (4 ounce) package dry pectin
  • 4 12 cups crushed raspberries
  • 4 tablespoons lemon juice
  • 6 34 cups sugar


  1. Prepare jars, caps and bands.
  2. on a medium size bowl combine cocoa powder and pectin, stirring until evenly blended. Set aside.
  3. In a large saucepot, place crushed raspberries and lemon juice. Whisk in pectin mixture and dissolved.
  4. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full boil, stirring constantly. Remove from heat and skim off foam.
  5. Ladle into jars leaving a 1/4" headspace. Remove air bubbles and adjust headspace if needed. Process in a boiling water bath for 10 minutes. Adjust time according to altitude.
  6. Makes: 6 half pints.

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