chocolate raspberry dessert topping

Chocolate Raspberry Dessert Topping! 

Chocolate Raspberry Dessert Topping
It’s the season for fresh berries – and the perfect time to can your favorites. This is a great recipe so you can enjoy your raspberries all season long! It’s. seriously delicious too!

I’m not sure why, but this recipe spoke to me. I love chocolate and I love Raspberries! it was super easy and made my house smell wonderful this morning.  Other than my timer stop working mid-way through processing, making this topping was a snap! It did serve as a great reminder to always note the time as well when canning – timing is crucial!

This recipe made 6 8 oz jars full of topping – plus an additional 8 oz, since I only prepped 6 jars, the extra was put in a container to enjoy tonight! yum!

Ingredients:

  • 1/2 cup sifted unsweetened cocoa powder
  • 1 package of powdered fruit pectin
  • 4-1/2 cups crushed red raspberries
  • 6-3/4 cups granulated sugar
  • 4 Tbsp. lemon juice

Directions:

  1. Prepare your cans and lids. You will need six (6) eight ounce jars.
  2. Measure out your sugar and set it aside. Always do this before you get your mixture going.
  3. In a medium bowl mix your cocoa powder and pectin together. Make sure it is well blended.
  4. Crush your red raspberries in your large stainless steel pan and add your lemon juice. On high heat bring to a rolling boil.
  5. Add all of your sugar at once and return to a rolling boil. Once you can’t stir it down, continue to boil for 1 minute.
  6. Remove your jars from their bath and fill them with your new topping. Place your lids on and add the collar bands. Make sure you clean up the jars threading before you screw anything on – this one is a messy recipe!
  7. Place your filled jars into your large canning pot, lid the pot and on high heat bring to a rolling boil. As soon as you hear the rolling boil, process your cans for 10 minutes.
  8. After 10 minutes has passed, turn off the heat, remove the lid and let sit for 5 minutes. Remove the cans without tipping them and set them on a towel on the counter.
  9. Allow your cans to cool for 12-24 hours. Check your seals after the cans have cooled and tighten your collar bands.

Besides smelling delicious, these cans processed very easily. Within a couple minutes of pulling each one out I heard the “Pop” seal of the lid! I think we’re both looking forward to trying this on ice cream tonight!

Let me know if you make it!

Chocolate Raspberry Dessert Topping! 

Chocolate Raspberry Dessert Topping! 

Ingredients

  • 1/2 cup sifted unsweetened cocoa powder
  • 1 package of powdered fruit pectin
  • 4-1/2 cups crushed red raspberries
  • 6-3/4 cups granulated sugar
  • 4 Tbsp. lemon juice

Instructions

  1. Prepare your cans and lids. You will need six (6) eight ounce jars.
  2. Measure out your sugar and set it aside. Always do this before you get your mixture going.
  3. In a medium bowl mix your cocoa powder and pectin together. Make sure it is well blended.
  4. Crush your red raspberries in your large stainless steel pan and add your lemon juice. On high heat bring to a rolling boil.
  5. Add all of your sugar at once and return to a rolling boil. Once you can't stir it down, continue to boil for 1 minute.
  6. Remove your jars from their bath and fill them with your new topping. Place your lids on and add the collar bands. Make sure you clean up the jars threading before you screw anything on - this one is a messy recipe!
  7. Place your filled jars into your large canning pot, lid the pot and on high heat bring to a rolling boil. As soon as you hear the rolling boil, process your cans for 10 minutes.
  8. After 10 minutes has passed, turn off the heat, remove the lid and let sit for 5 minutes. Remove the cans without tipping them and set them on a towel on the counter.
  9. Allow your cans to cool for 12-24 hours. Check your seals after the cans have cooled and tighten your collar bands.
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