• (*If you used Ball flex batch low sugar/no sugar pectin you can reduce the sugar significantly. Make sure to taste the recipe after the first cup of sugar and increase by ½ cups until the flavor is sweet enough)
• Makes about 6 (8 oz) half pints – also fantastic to put into 4 oz jars for gifts! Include items like dipping pretzels or gift certificate for favorite frozen yogurt shop!

Directions:

• Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine Cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside.
• Combine crushed raspberries and lemon juice in a large stainless steel saucepan. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently.
• Add sugar all at once (taste if you are using the low sugar method but do not boil till you have correct sugar ratio) and return to a full rolling boil, stirring constantly.
• Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam.
• Ladle hot sundae topper into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar.
• Apply band until fit is fingertip tight. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool.
• Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.