Another Art Camp favorite:
Chocolate Raspberry Sauce
Goes great on everything from ice cream to toast!
Yield: 6 - 8oz. jars
Ingredients:
1 package regular powdered fruit pectin
4 ½ cups crushed raspberries
4 tbs lemon juice
6 ¾ cups sugar
Prepare canning jars and lids.
In a large glass bowl mix cocoa powder and pectin, blend well.
In large stainless steel saucepan place raspberries and lemon juice.
Whisk in cocoa powder and pectin mixture until dissolved.
Bring to a boil over high heat, stirring frequently.
Add sugar all at once and return to a full boil, stirring constantly.
Remove from heat and remove any foam.
Ladle sauce into hot jars, leaving about ¼ inch from top.
Wipe rims. Place on lids.
Place jars in boiling water and process for 10 minutes. Cool and store.
Pull out and serve on your next gloomy day!
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