Chocolate Raspberry Sundae Sauce
4 1/2 cups crushed raspberries
1/2 cup unsweetened cocoa powder, sifted
4 T. lemon juice
3 cups of sugar
1- 1.75 oz no-to low-sugar pectin packet
Crush the raspberries and add in lemon juice. Put in a large saucepan.
Combine cocoa powder and pectin in a small dish.
Whisk the cocoa powder-pectin mixture in to the raspberries until dissolved.
Bring mixture to a boil over high heat.
Add all the sugar at one time and bring back to a boil, stirring constantly for 1 minute after it reaches a boil.
Remove from heat, and if there is foam (I didn't have any) remove.
Pour into half pint jars, leaving 1/4" head space, and process for 10 minutes in water bath.
Makes 6 half pint jars.
Put it over ice cream! Scoop into muffin mix, or swirl it into a sweet bread. Spread it on toast, or on top of a muffin. Many many uses...and its super delicious!!
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