Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: prepare canner, jars and lids. in a medium glass bowl, combine cocoa powder and pectin, stirring until evenly blended. set aside. in a large saucepan placed 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 return to a full rolling boil, stirring constantly. boil hard for 1 minute, stirring constantly. remove from heat and skim off foam. ladle hot sundae topper into hot jars, leaving 1/4 in headspace. remove air bubbles, wipe rim and place lids and rings. put into canner and process for 10 minutes.

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.