Gather your materials.
6 cups raspberries (I threw some strawberries in there for good measure)
4 cups sugar
1 box low sugar pectin
5 tbsp lemon juice
1 cup Dark Chocolate cocoa powder
Mash your berries and start bringing them to a low boil. Mix the cocoa powder and pectin. *Cuss loudly because you spilled some on the counter*
Once the raspberries are at low boil, add the cocoa powder and pectin mixture.
*Stop to say aloud and to the dog and anyone randomly listening thru hidden mics (just kidding) Wow, that looks like baby....*
Bring back to a rolling boil for 20 min. Makes 3 pint jars or 6 half pint jars. Waterbath for 15 minutes. Make sure you taste it before you can it, it may not make it to the canning stage if you do!
While it is in the water bath, click the link on the side of this postK's Fajita Seasoning and gather the ingredients.
Be sure to duck as the spices come falling out of the 3 little cabinets that you have to store food in.
Sneeze several times from the peppers.
Place in a mason jar for later use!
By the way, did you know that the tops from parmesan containers screw on perfectly to mason jars?