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Hot Chocolate

Found a recipe for a Chocolate Raspberry Sundae Topper on the Ball Canning Website.  Of course, I added a bit of spice to make it more interesting.  Yielded 10 1/2 pint jars.
 
3/4 Cup Cocoa
1 Pkg. Certo Liquid Fruit Pectin
2 1/3 12 Ounce Packages Frozen Raspberries
9 1/2 Cups Sugar
6 TBSP Lemon Juice
The last remnants of Kevin's (Wayright) smoked powders from last year:  Biker Chipotle, Super Smokey 7, Smoke Fruts.  Use as much as you like.
 
Directions:
Sterilize jars, bands, and lids.
 
Combine cocoa powder and liquid pectin until well mixed.  Put raspberries and lemon juice in pan - cook until thawed and raspberries begin to break down.  Add in cocoa/pectin mixture - stir well.  Bring to boil, stirring frequently.  Add sugar and chile powder.  Bring to full rolling boil, stirring constantly.  Cook for 1 minute.  Remove from heat and skim foam.  Ladle into prepared jars.  Process in boiling water canner for 12 minutes.  Cool.
 
On the stove:
P1040414.JPG

 
Packed and cooling down:
P1040418.JPG

 
 
 
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