Blackberry Ice Cream Toppings! Yumm!

Continuing in my wild blackberry theme, here are two fantastic recipes!  If the economy goes south, this is what I want in my pantry!  These are comfort foods and definitely not diet friendly.

Chocolate Blackberry Sauce

Ingredients:

9 cups blackberries
13 cups sugar
1/2 cup lemon juice
1 cup sifted unsweetened cocoa powder
2 boxes pectin

Directions:

Combine blackberries and sugar in a large pot.  It will be stiff but the heat will melt the sugar.  Bring to a boil for 15 minutes. Use an immersion stick blender to blend berries.  You will see seeds floating in syrup.

Strain mixture through a fine mesh strainer into a bowl. You may need to scrape the strainer with spoon to dislodge seeds so liquid can go through.  Strain several cups at a time and rinse off strainer between strains to make it easier. When finished, wash original pot.  Return mixture to pot. Return to stove.

Add lemon juice.  Bring mixture to full boil, stirring frequently.

Meanwhile, in a separate bowl, combine cocoa powder and pectin. Stir until blended.  Add to boiling liquid. Whisk until smooth, or use immersion blender.  Boil hard for 1 minute.  Remove from heat.

Ladle into prepared jars.  Wipe rims with paper towel dampened with water/vinegar mixture.  Seal.  Water bath 15 minutes.

Makes about one dozen half pints. 

Blackberry Lime Ice Cream Topping

Ingredients:

9 cups blackberries

6 cups sugar
1 cup light corn syrup
1/4 cup lemon juice
1 can frozen limeade concentrate (12 oz), thawed
1 package powdered pectin

Directions:

Combine blackberries and sugar in a large pot.  Bring to a boil for 15 minutes. Use an immersion stick blender to blend berries.  You will see seeds floating in syrup.

Strain mixture through a fine mesh strainer into a bowl. You may need to scrape the strainer with spoon to dislodge seeds so liquid can go through.  Strain several cups at a time and rinse off strainer between strains to make it easier. When finished, wash original pot.  Return mixture to pot. Return to stove.

Add corn syrup, lemon juice, and limeade.  Stir to combine.  Bring to a boil.  Remove half a cup of syrup and add to a bowl.  Add pectin to bowl and stir to combine.  Return mixture to boiling liquid.  Boil hard for one minute.  Remove from heat.  

Ladle into prepared jars.  Wipe rims with paper towel dampened with water/vinegar mixture.  Seal.  Water bath 15 minutes.

Makes 8-10 half pints.