Use standard red raspberries for this recipe. Select bright red berries without bruises or mold. Fresh raspberries from your garden are ideal, but frozen berries can be used after thawing.

Wash jars in hot, soapy water and inspect for damage. Sterilize jars in the canner with boiling water. Warm lids in a small saucepan over low heat to soften the adhesive.

Place raspberries in a colander and rinse gently under cold water to remove dirt and debris. Drain thoroughly before transferring to the saucepan.

Use a potato masher to crush the raspberries until they reach a mashed potato-like consistency. Measure out exactly 4½ cups of crushed berries and add 4 tablespoons of lemon juice, stirring thoroughly.

Place 6¾ cups of sugar in a separate bowl and set aside for later use.

Sift ½ cup unsweetened cocoa powder over the crushed raspberries in the saucepan. Stir until well blended to prevent clumping.

Add 6 tablespoons of pectin to the berry and cocoa mixture. Stir until pectin is fully dissolved. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent scorching.

Gradually add the pre-measured sugar to the boiling mixture while stirring constantly. Continue to boil hard for 1 minute, ensuring the mixture does not stick to the pan.

Using a jar lifter and canning funnel, fill each sterilized jar with the hot sauce, leaving ¼ inch of headspace. Remove any air bubbles by running a knife around the inside of the jar.

Wipe the rims of the jars with a damp paper towel. Place the warmed lids on each jar and screw on the rings until finger-tight.

Place the filled jars in the water bath canner, ensuring they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes (adjust time for elevation if necessary).

After processing, turn off the heat and let the jars sit in the canner for 5 minutes. Remove the jars using a jar lifter and place them upright on a cooling surface. Allow them to rest undisturbed for 24 hours.

After 24 hours, check the seals by pressing the center of each lid. If sealed, label the jars with the date and store them in a cool, dark place. Unsealed jars should be refrigerated or frozen and consumed within a few days.