Raspberry-Chocolate Sundae Topper
This delicious, easy-to-make raspberry-chocolate sundae topper is an ideal canning recipe making it easy to serve to guests or give as gifts!
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Category: Desserts
- Method: Stovetop
Ingredients
Scale
- 4 Tablespoons Lemon Juice
- 1 package powdered fruit pectin
- 1/2 cup unsweetened cocoa powder (I used a dark chocolate cocoa powder)
- 4 1/2 cups crushed raspberries
- 6 3/4 cups granulated cane sugar
Instructions
- Put the cocoa powder and pectin in a small bowl. Stir them until they are well-blended, then set the bowl aside.
- Put the crushed raspberries and lemon juice into a stainless steel saucepan.
- Whisk the fruit pectin mixture into the raspberry mixture.
- Bring to a boil over medium-high heat while continually stirring.
- Add the sugar while continuing to stir.
- Bring the contents of the pan to a hard boil and keep it there for one minute while continually stirring.
- Remove the pan from the heat and skim off the foam.
- Ladle the hot sundae topper in hot, sterilized pint-size canning jars.
- Wipe the rim of each jar, put the lid on the jar and tighten the band until it is fingertip-tight.
- Place the jars in a cold pack canner filled with boiling water. Process for 10 minutes. Remove the lid, turn off the heat and let the jars sit in the water for an additional five minutes, then remove the jars.
- Tighten the bands if necessary so they are fingertip-tight again. Allow the jars to sit overnight to cool, then check the lid by gently prying on it to make sure it is sealed. If it is sealed, label and store the jars in a cool, dry, dark place.
- Jars that are not sealed need to be checked to make sure there are no cracks or chips across the top of the jar. Do not reuse the lids if they do not seal – instead put a big black X on them and use them for sealing jars filled with herbs or other dehydrated food. You can use a new lid and try to reseal the jar or put it into the fridge and use it up.
- If you like, you can gently heat this sundae topper up before serving it by either sitting the open canning jar into a pan filled with a bit of boiling water or by scooping the sundae topper out of the canning jar and putting it into a double boiler until it begins to melt just slightly.
- Keep in mind that raspberries contain seeds – and those seeds – if they are not removed before you crush the raspberries – will end up in the topping. The seeds are edible, but some people do not like seeds in their topping.
Equipment
Ball Complete Book of Home Preserving
Buy Now →Keywords: raspberry chocolate sundae topper, sundae toppings, sundae toppings ideas, chocolate raspberry desserts, recipes, canning recipes, canning
