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:
Packed and cooling down:
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:
Packed and cooling down: