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Jeanne's Sunny Raspberry Ice Cream Sauce

A home-style Jeanne's Sunny Raspberry Ice Cream Sauce made with Fresh Or Frozen Raspberries, Granulated Sugar, Light Corn Syrup, Bottled Lemon Juice, and Frozen Lemonade Concentrate. Scale it up or down for the number of people at the table.

Ingredients

• 8 cup
• 6 cup
• 1 cup
• 1/4 cup
• 1 can
• 1 pkg

Method (preview)

1. 1

   Rinse raspberries.

2. 2

   Place in a large stockpot and crush with a potato masher.

3. 3

   Heat to a boil and simmer until soft (about 5-10 minutes).

4. 4

   Add sugar, lemon juice, lemonade concentrate and corn syrup.

5. 5

   Stir well.

6. 6

   Remove from heat.

7. 7

   Let stand 30 minutes stirring occasionally.

8. 8

   Bring to a boil.

9. 9

   Add pectin and boil hard 1 minute.

10. 10

    Ladle into sterilized jars leaving 1/4 inch headspace.

11. 11

    Wipe rims.

12. 12

    Cap and seal.

13. 13

    Process in a water bath canner for 10 minutes.

14. 14

    Nutr. Assoc.: 0 0 0 0 0 0