Seedless Chocolate Raspberry Dessert Sauce

I went to Costco a couple of weeks ago and saw these lovely berries. I threw a crate into my shopping cart dreaming of the breakfasts I would have in the coming week. When I got home, to my surprise and stupidity, there were 6 baskets of fruit instead of the 3 I was thinking of. But that turned out to be a good thing because I had just came across a recipe from Charlotte at Canning Jars Etc

Chocolate Raspberry Sauce!

I’ve used it on ice cream,

In my Daring Baker Frangipane Tart challenge,

As a plating decoration for my Molten Chocolate cakes
(I know know, sloppy plating. I was hurting by this time)

and I’ve used it at as a gift, or actually… a give away prize.

I only got 5 jars instead of the usual 8 jars because I strained my mixture. I decided at the last minute I didn’t like it with seeds. This produces a wonderful fruity sauce with a hint of chocolate. Perfect for many things. But the truth be told, I want to make another batch for gifts. I love making homemade goodies to give at the Christmas season. Much more personal and let’s face it, cheaper and funner!

Chocolate Raspberry Sauce

1/2 cup unsweetened cocoa powder
5 cups crushed raspberries
1/4 cup lemon juice
1 package powdered pectin
7 cups sugar

Combine the first 4 ingredients. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Strain seeds. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a water bath.

High altitude instructions
1,001 – 3,000 feet : increase processing time by 5 minutes
3,001 – 6,000 feet : increase processing time by 10 minutes
6,001 – 8,000 feet : increase processing time by 15 minutes
8,001 – 10,000 feet : increase processing time by 20 minutes