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Very Berry Spread Recipe

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This recipe for Very Berry Spread, by , is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pat Clark

Category:
Category:

Ingredients:  
Ingredients:  
5 c fresh or frozen raspberries
3 c fresh or frozen blueberries
1 tbsp bottled lemon juice
1 tbsp grated lemon zest
1 pkg (1 3/4 oz) powdered fruit pectin
6 c sugar

Directions:
Directions:
1. In a Dutch oven, combine the berries, lemon juice, zest, and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in the sugar; return to a full rolling boil. Boil for 1 min, stirring constantly.
2. Remove from heat; skim off any foam. Carefully ladle mixture into hot half pint jars leaving 1/4 in of headspace.
3. Remove air bubble; wipe jar rims and adjust lids. Process for 10 mins in a boiling water canner.

Number Of Servings:
Number Of Servings:
8 half pints
Preparation Time:
Preparation Time:
25 mins
Personal Notes:
Personal Notes:
The processing time listed is for altitude of 1000 feet or less. Add 1 min of processing time for each additional 1000 feet.


cal 86 ( per 2 tbsp)

 

 

 

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