Chocolate Raspberry Sauce

Makes about six 8-ounce jars:

1/2 cup sifted unsweetened cocoa powder
1 pkg. regular powdered fruit pectin
4 1/2 cups crushed red raspberries
4 tbsp. lemon juice
6 3/4 cups granulated sugar

Combine cocoa and pectin. Stir and set aside. In a large saucepan, place crushed raspberries and lemon juice. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently.

Add sugar all at once and bring to a full boil. Boil hard for one minute stirring constantly. Remove from heat and skim off foam. Fill prepared jars. Process for 20 minutes if you are canning it.

This is really yummy eaten warm over ice cream.