Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: prepare jars, caps and bands. on a medium size bowl combine cocoa powder and pectin, stirring until evenly blended. set aside. in a large saucepot, place crushed raspberries and lemon juice. whisk in pectin mixture and dissolved. bring to a boil over high heat, stirring frequently. add sugar all at once and return to a full boil, stirring constantly. remove from heat and skim off foam. ladle into jars leaving a 1/4" headspace. remove air bubbles and adjust headspace if needed. process in a boiling water bath for 10 minutes. adjust time according to altitude. makes: 6 half pints.

Target recipe: push raspberries through fine metal sieve; set aside. in a medium saucepan, combine sugar, honey, and 2 cups water. over medium heat, bring to a boil, stirring to dissolve sugar. add cocoa; cook stirring constantly, 2 minutes. remove from heat, whisk in chocolate and then the raspberry puree. chill in freezer 30 minutes. freeze in an ice cream freezer according to manufacturers directions.