Chocolate Raspberry Sundae Sauce is a great topping for ice cream or cake! Learn how to can this thick chocolate sauce for long term storage!
Last year I found this recipe for Chocolate Raspberry Sundae Sauce in a book I received as a gift from my husband, called “Ball Complete Book of Home Preserving”. It’s where I found this absolutely DELICIOUS recipe for this yummy dessert topping! The book has 400 different recipes for home canning that I am so excited about, since I love to make jams and jellies, and have now also begun pressure canning veggies from our garden. This chocolate raspberry sundae sauce is one of my more recent finds!
One of the recipes that caught my eye was this one. Chocolate Raspberry Sundae Sauce. Are you kidding me? I could hardly wait to try it out. I made a batch last summer, after going raspberry picking at a local U-Pick farm. The recipe did not disappoint!
Scroll Down for A Printable Recipe Card At The Bottom Of The Page
Chocolate And Raspberry Flavors Are A Winning Combination!
The flavors of the raspberries and the chocolate come together well in this thick, sweet sauce. The sauce is fantastic served on top of ice cream, brownies, pound cake, cheesecake, etc. When serving it over ice cream, I warmed it up just a bit, and it was perfect!
I gave away several jars of this chocolate raspberry sundae sauce for birthdays and Christmas last year… guess I will need to make some more very soon! If you are NOT canning it for long term storage, then make sure you keep the jars of sauce stored in refrigerator. It will only last short-term, but could still be given as gifts, or enjoyed with dessert!
I used some of these fresh raspberries that I picked for the sauce. Nothing beats the flavor of sun-kissed fresh raspberries!
Chocolate Raspberry Sundae Sauce Is Canned In A Water Bath Canner
Once the jars are filled per instructions (see printable recipe below), they are canned. This is a photo of the jars in my water bath canner, ready for processing. The process is simple and doesn’t take too much time to process jars of this sauce to make them stable enough for long term storage.
Ready To Enjoy!
And there you have it… cute little jars of chocolate raspberry sundae sauce. It’s a perfect topping for ice cream or cake! I’ve even used it on cheesecake, with great results! You could even eat it straight from the jar (not that I have any experience with THAT- wink wink).
This chocolate raspberry sundae sauce is packed with decadent flavor, and I am sure you will love it!
See how thick the chocolate raspberry sundae sauce turns out? It really is delicious!!!
Hope you will give this recipe for chocolate raspberry sundae sauce a try. You will love it! Thank you for stopping by, and I hope you will come back soon.
Looking For More SAUCE Recipes?
You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes for a variety of sauces, including:
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Have a fantastic day!
Recipe Source: “Ball Complete Book of Home Preserving”, page 188, published by Robert Rose, Inc.
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 1/2 cup unsweetened cocoa powder
- 1 package powdered pectin (1.75 ounces)
- 4 1/2 cups crushed red raspberries
- 4 Tablespoons fresh squeezed lemon juice
- 6 3/4 cups granulated sugar
- First, get your water bath canner, lids, and canning jars ready to go (per normal canning procedures for cleaning/heating jars and lids).
- Mix together the cocoa and pectin in a medium sized bowl until well combined. Set aside.
- Put the crushed raspberries and the lemon juice in a large stainless steel saucepan. Whisk in the pectin/cocoa mixture, until it dissolves. Turn your stovetop heat to high; bring this mixture to a full boil. Stir frequently.
- Once the fruit mixture is boiling, add the sugar all at one time. Stir to blend. Bring mixture to a full rolling boil; stir constantly so it doesn't burn. Boil it (a full, rolling boil) for 1 minute, then remove pan from heat, skim off any foam that has collected on top of the sauce, and discard.
- Ladle the HOT sauce into your hot, prepared jars. Be sure to leave 1/4 inch headspace. Remove any air bubbles that may be trapped in jar. Adjust the headspace (if needed). Add additional sauce if necessary to maintain 1/4' headspace. Wipe the rim of the jar to remove any residual sauce (to ensure a good seal). Center the lid on the jar, then screw the jar band down to finger-tip tight resistance.
- Carefully place the jars into your canner. Make sure the jars are completely covered with water (fill about an inch over the top of the jars). Bring the water in the canner to a boil, then cover, and process jars for 10 minutes. After 10 minutes, remove the canner lid. Wait an additional 5 minutes, then remove the jars to a dish towel to cool. Do not move the jars around while they cool. You should hear the jars make a "ping" sound several minutes later, as they seal.
- Once jars have sealed and are completely cooled, place them in storage or pantry.
Here’s one more to pin on your Pinterest boards!