It is harvest time at here at the farm. Or perhaps I should save summer harvest because it seems like I am harvesting year round. Right now, I’ve got buckets and buckets of blueberries and raspberries. Well, I have buckets as long as I beat out the peahens and the dogs. I didn’t even know dogs would eat blueberries straight off the blueberry bushes until I watched my dogs do it. Silly puppies.
I still have pints of blueberry and raspberry jams from last summer, so I wanted to find some different ways to preserve the berries. For the raspberries, I came across a recipe for a sinful ice cream topper in the Ball preserving book – a chocolate raspberry sundae topper. The recipe calls for:
- 1/2 cup sifted unsweetened cocoa powder (make sure it is unsweetened)
- 6 Tbsp Ball® RealFruit™ Classic Pectin
- 4-1/2 cups crushed red raspberries (measure after crushing)
- 6-3/4 cups granulated sugar
- 4 Tbsp. lemon juice
- 6 (8 oz) half pint glass preserving jars with lids and bands
So, the first step is to prepare you boiling water canner. This is your large pot with water added. Add a canning rack or a round cake cooling rack to the bottom so the jars are lifted off of the bottom. Fill partway with water. If you have hard water, you can add a splash of white distilled vinegar to keep residue from forming on the jars, or just plan on wiping them off when you are doing. Add the jars to the water and heat to simmering but do not bring to a boil. Keep in mind you are going to want the water to be at least 1 and 1/2 inches over the jars when they are full and being processed.
When the water is hot, scoop a little in a bowl and add the jar lids. Set bands aside.
For the sundae topper, place the cocoa powder and the pectin in a small glass bowl and combine. Set aside. In a non-reactive sauce pan, add the crushed raspberries and lemon juice. Whisk in the pectin/cocoa mixture until dissolved. Bring mixture to boil over high heat. Add sugar all at once, and return mixture to full roiling boil stirring constantly. Keep a full roiling boil for 1 minute, stirring. At end of minute, remove from heat. The mixture will be richly, deeply red and glassy. See the picture of my topper in the pot.
Skim foam off if desired. Let sit 5 minutes, stirring occasionally. Ladle into the jars (remove them from the water first and set on counter on top of dish rag or cloth). Leave 1/4 inch headspace. Center lids (warmed in water) on jar and place screw bands, tightening until “finger tip” tight.
Process in boiling water bath for 10 minutes (adjust for altitude). Turn off heat and let sit 5 minutes. Remove jars and set on counter top on top of dish rag. Let sit 24 hours and check seal.
If seal is good, label and store. To use, warm and put on ice cream. Or use in a crepe or on pancakes. The topper is sinfully delicious and rich.