Are you a fan of chocolate and raspberries? If yes, you’re in for a treat today because I have a mouth-watering Chocolate Raspberry Sauce recipe from Ball Canning that combines these heavenly flavors. And the best part? You can preserve it and enjoy it for months to come!
I know what you’re thinking – “Water Bath Canning? Sounds complicated.” But fear not! This recipe is easy to follow and requires minimal effort. Trust me, once you taste the result, you’ll be glad you took the time to make it.
Cholocate Raspberry Sauce Recipe
This irresistible Water Bath Canning Chocolate Raspberry Sauce recipe is perfect for your dessert menu. Don’t let the name fool you, this Chocolate Raspberry Sauce is more than just a condiment. It’s a dessert in its own right! Whether you’re topping a slice of cake, a bowl of berries, or a scoop of frozen yogurt, this sauce is the perfect finishing touch. Imagine biting into a juicy strawberry covered in this rich and velvety sauce. Pure bliss!
This recipe comes from Ball Canning’s Back to Basic’s book on page 54. This recipe makes about 6 half-pint jars of Chocolate Raspberry Sauce.
Canning Supplies
- Glass Bowl
- Sifter
- Large Stainless Steel Pot
- Whisk
- Water Bath Canner
- Water Bath Canning Rack
- Headspace measurer
- De-bubbler
- Jar Lifter
- 1/2 Pint Canning Ladle
- Funnel
- Regular or wide-mouth canning lids (depending on what jars you are using)
- Regular or wide mouth canning rings (depending on what jars you are using)
- Half Pint size canning jars
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Chocolate Raspberry Sauce Ingredients
There are only five simple ingredients that you need to make this delicious Cholocate Raspberry Sauce.
- 1/2 Cup Sifted Unsweetened Cocoa Powder
- 6 TBSP Ball Classic Pectin
- 4 1/2 Cups Crushed Red Raspberries
- 4 TBSP Bottled Lemon Juice
- 6 3/4 Cups Sugar
Step-by-Step Instructions
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Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
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Put your water bath canner on your stove. Add your canning rack to your water bath canner. Add your half-pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Turn on the stove to medium heat.
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Combine the sifted cocoa powder and pectin in a medium glass bowl, stirring until evenly blended.
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Combine crushed raspberries and lemon juice in a large stainless steel pot.
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Add in the pectin mixture and whisk until dissolved.
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Bring mixture to a boil over high heat. Stirring frequently so it doesn’t burn.
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Add the sugar and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly.
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Remove from heat.
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Skim foam from the top of the sauce if necessary.
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Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
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Use a funnel and ladle to add hot sauce into hot jars, leaving 1/4 inch headspace. Remove air bubbles with a de-bubbler and adjust headspace as needed by adding more hot sauce.
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Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
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Place the jar in the canner using your jar lifter. Repeat steps 10-12 until all sauce is used. Make sure the jars are completely covered by 2-3 inches of water.
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If your water is not boiling start your processing time when the water is boiling. Process half-pint jars for 10 minutes (make sure to adjust for your altitude). Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.
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Lift your canning rack out of the water. Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
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Once cool, remove the canning rings from the jars. Wash your jars off to ensure there is no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.
So, what are you waiting for? Grab your canning jars and let’s get cooking!
Water Bath Canning Chocolate Raspberry Sauce is an excellent way to preserve the delicious flavors of summer for months to come. This decadent sauce is perfect for adding a touch of luxury to any dessert, and with Ball Canning’s easy-to-follow recipe, you’ll be able to enjoy it whenever you please. I also love to give this away in gift baskets. It is too good not to share!
And if you want to take things to the next level, why not try growing your own raspberries? Not only will you have access to fresh, delicious fruit, but you’ll also be able to make this sauce with ingredients you’ve grown yourself. So, give it a try, and let me know how it turns out!
Other Easy Water Bath Canning Recipes you might enjoy:
Recipe Card
Chocolate Raspberry Sauce
Equipment
Ingredients
- 1/2 Cup Sifted Unsweetened Cocoa Powder
- 6 TBSP Ball Classic Pectin
- 4 1/2 Cups Crushed Red Raspberries
- 4 TBSP Bottled Lemon Juice
- 6 3/4 Cups Sugar
Instructions
- Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
- Put your water bath canner on your stove. Add your canning rack to your water bath canner. Add your half-pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Turn on the stove to medium heat.
- Combine the sifted cocoa powder and pectin in a medium glass bowl, stirring until evenly blended.
- Combine crushed raspberries and lemon juice in a large stainless steel pot.
- Add in the pectin mixture and whisk until dissolved.
- Bring mixture to a boil over high heat. Stirring frequently so it doesn't burn.
- Add the sugar and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly.
- Remove from heat.
- Skim foam from the top of the sauce if necessary.
- Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
- Use a funnel and ladle to add hot sauce into hot jars, leaving 1/4 inch headspace. Remove air bubbles with a de-bubbler and adjust headspace as needed by adding more hot sauce.
- Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
- Place the jar in the canner using your jar lifter. Repeat steps 10-12 until all sauce is used. Make sure the jars are completely covered by 2-3 inches of water.
- If your water is not boiling start your processing time when the water is boiling. Process half-pint jars for 10 minutes (make sure to adjust for your altitude). Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.
- Lift your canning rack out of the water. Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
- Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.