Chocolate Raspberry Sundae Topper

We were talking about the Better Homes and Garden Canning magazine and specifically the White Chocolate and Raspberry Spread recipe on page 45.
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Prep Time 20 mins
Cook Time 1 d 2 hrs
Total Time 1 d 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 30


  • 1/2 cup sifted unsweetened cocoa powder
  • *1 1.75oz pkg Ball Original Fruit Pectin
  • 4-1/2 cups crushed red raspberries
  • *6-3/4 cups granulated sugar
  • 4 Tbsp. lemon juice


  • (*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!


  • 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.
Keyword Chocolate Raspberry Sundae Topper, Sundae, Sundae Topper