Chocolate Raspberry Sauce

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Preserving Method: Water Bath Canning

  1. 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
  2. COMBINE cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside.
  3. 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.
  4. LADLE hot raspberry sundae topper 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. 
  5. 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.
Chocolate Raspberry Sauce | Recipe for Raspberry Sauce - Ball® Recipes is rated 4.4 out of 5 by 10.
Rated 4 out of 5 by from Wonderful recipe, but...... I made this recipe last year according to directions and it tasted wonderful. But, with the pectin it came out way too thick for a "sauce" consistency. Somewhat disappointing. This year, I used NO pectin and the recipe turned out great! The natural pectin of the berries thickened it to a luxurious consistency for ice cream, cheesecake or whatever.. Can't wait to give it for gifts this year..
Date published: 2017-07-27
Rated 1 out of 5 by from No to pectin I made this and it tastes lovely but it is not a sauce! It ended up like a thick paste and is totally solidified. I followed the recipe exactly. Next time I won't be using the pectin. I might be able to recover it with heating before serving or potentially using it as a paste with cheese.
Date published: 2016-12-15
Rated 5 out of 5 by from Can't get enough! I had a bumper crop of raspberries and found this recipe. I love chocolate and I love raspberries but the two together---GOTTA be good. And it is! I use this on so many things I'll need to make triple batches! Ice cream, angel food cake even pancakes!
Date published: 2016-07-23
Rated 5 out of 5 by from People are asking me to make it again this year! I wrote a review last year, after making this sauce (review by KerriK). I gave it to a bunch of people at work for Christmas gifts. They are still talking about it. Just today, they asked if I would make it again! I guess you could say, it was a hit. FYI, I used Hershey's brand cocoa powder when I made it.
Date published: 2016-07-14
Rated 5 out of 5 by from Absolutely Awesome Sauce! This sauce is absolutely awesome. It has good flavor, and sets up nicely. Warmed will be great on ice cream or as a middle layer on a double layer cake. Can't wait to experiment. My husband loves it so much, he keeps eating it right out of the jar.
Date published: 2016-06-03
Rated 4 out of 5 by from Super, super sweet We made this with wild black raspberries. The flavor is amazing, and these little sauce jars would make a great gift. But be warned, it is so, so, so, so, so sweet. They would be great in yogurt, mixed with cream cheese or goat cheese, or mixed with hot milk for a hot chocolate, but might be too sweet to top ice cream, etc.
Date published: 2015-11-30
Rated 5 out of 5 by from Easy to make and beautiful in the jars! I made this recipe this week (my first day canning EVER). It was super easy for a novice canner and came out beautiful. It tastes delicious and looks really pretty. I canned 13 4-oz jars and have a full pint in the fridge for later (I ran out of room in my canner). These little jars will make a very nice gift.
Date published: 2015-10-16
Rated 5 out of 5 by from Amazing recipe I'm so glad I found this recipe! My raspberries are producing like crazy and I was running out of freezer space and decided to try this recipe and am so glad I did. It made more than I expected: a double batch filled 38 half pint jars, so prep extra jars or be prepared to keep some in the fridge--which you'll probably want to do when you taste how awesome it is. I can't wait to treat my friends and neighbors this Christmas with this delightful, unique treat... assuming, of course, that we haven't eaten it all by then!
Date published: 2015-07-14
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