Chocolate Raspberry Sundae Topping

• 12 cup sifted unsweetened cocoa powder
• 1 (1 3/4 ounce) package powdered fruit pectin
• 4 12 cups crushed red raspberries
• 4 tablespoons lemon juice
• 6 14 cups granulated sugar

1. Prepare canner, jars and lids.
2. In a medium glass bowl, combine cocoa powder and pectin, stirring until evenly blended.
3. Set aside.
4. In a large saucepan placed crushed raspberries and lemon juice.
5. Whisk in pectin mixture until dissolved.
6. Bring to a boil over high heat, stirring frequently.
7. Add sugar all at once and return to a full rolling boil, stirring constantly.
8. Boil hard for 1 minute, stirring constantly.
9. Remove from heat and skim off foam.
10. Ladle hot sundae topper into hot jars, leaving 1/4 in headspace.
11. Remove air bubbles, wipe rim and place lids and rings.
12. Put into canner and process for 10 minutes.

cocoa, red raspberries, lemon juice, sugar

Taken from www.food.com/recipe/chocolate-raspberry-sundae-topping-244877 (may not work)