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British Columbia Raspberry Sauce Recipe

Ingredients

How to make it

  • Crush raspberries a layer at a time. If fewer seeds are desired; sieve half of the crushed raspberries. Measure 4 1/2 cups crushed raspberries into a large, deep saucepan.
  • Measure sugar and set aside.
  • Combine cocoa and fruit pectin and whisk into berries until dissolved.
  • Stirring mixture frequently, bring mixture to a boil. Add sugar. Stirring constantly; return mixture to a full rolling boil. Boil hard 1 minute.
  • Remove from heat. Ladle sauce into hot sterilized jars to within 1/4 inch of the top rim.
  • Wipe jar rim; removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Do Not Overtighten.
  • Place jars in canner; process boil filled jars 5 minutes. Remove jars and cool undisturbed for 24 hours.
  • Check jar seals. Sealed lids curve downwards.
  • Label and store in a cool, dark place.
  • * For extra flavor; stir in your favorite liqueur when filling jars. Add up to 1 Tbsp. per jar.

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The Cook

debbiesgift Surrey, CA

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