Chocolate Raspberry Sundae Topper

• 12 cup unsweetened cocoa powder
• 1 (4 ounce) package dry pectin
• 4 12 cups crushed raspberries
• 4 tablespoons lemon juice
• 6 34 cups sugar

1. Prepare jars, caps and bands.
2. on a medium size bowl combine cocoa powder and pectin, stirring until evenly blended.
3. Set aside.
4. In a large saucepot, place crushed raspberries and lemon juice.
5. Whisk in pectin mixture and dissolved.
6. Bring to a boil over high heat, stirring frequently.
7. Add sugar all at once and return to a full boil, stirring constantly.
8. Remove from heat and skim off foam.
9. Ladle into jars leaving a 1/4" headspace.
10. Remove air bubbles and adjust headspace if needed.
11. Process in a boiling water bath for 10 minutes.
12. Adjust time according to altitude.
13. Makes: 6 half pints.

cocoa, pectin, crushed raspberries, lemon juice, sugar

Taken from www.food.com/recipe/chocolate-raspberry-sundae-topper-485643 (may not work)