Ingredients

The following ingredients have 4 Servings
  • 2/3 cups cocoa powder
  • 6 Tbsp Ball® Classic Pectin
  • 8 cups fresh or frozen raspberries
  • 1/4 cup lemon juice
  • 4 cups sugar

Instruction

  • Prepare the jars – wash with soapy water
  • Place the glass jars in a large pot of water with a rack on the bottom – make sure the water is 1-2 inches above the top of the jar
  • Bring to a simmer and bring to 180 degrees, keep simmering until ready to use
  • Mix the coco powder and Ball® classic pectin together.
  • In a flat baking dish mash the raspberries.
  • In a stainless steel medium saucepan add the mashed raspberries and lemon juice.
  • Add the cocoa/pectin mixture and stir.
  • Bring to a boil and add the sugar and stir
  • Over high heat bring to a rolling boil that can’t be stirred down and boil hard for 1 min
  • Remove from heat.
  • One at a time bring out a jar, pouring out the water, and place on a towel.
  • Using the funnel fill the jar leaving ¼ inch headspace
  • Wipe the jam jar rim and place the lid on top, add the band and adjust to finger tightness.
  • Place the jar back into the pot of water and repeat until all the jars are filled
  • Bring the water back up to a boil and boil rapidly for 10 mins (remembering to adjust for altitude)
  • Turn of heat and let sit for 5 mins
  • Remove jars and let sit for 12-24 hours.
  • Check lid for seal (if one didn’t seal just place it in the fridge and use it first), and store in a cool dry place for 18 months
  • Refrigerate after opening.