Spreadable Blueberries
List of Ingredients
10 Cups Blueberries
4 tart green apples, peeled, cored and chopped
2 cans undiluted frozen grape juice concentrate, thawed
Recipe
** Makes 6 Half-Pint Jars **
Combine fruits and juice in a large stainless steel or enamel saucepan. Bring to a boil, stirring occasionally. Boil gently, stirring frequently to prevent scorching, about 60 minutes, or until thickened to a spreadable consistency.
While fruit mixture cooks, fill boiling water canner with water and put 6 half-pint jars in. Cover, bring canner to a boil for a minimum of 10 minutes to sterilize jars. Boil snap lids for a minimum of 5 minutes as well.
Ladle fruit mixture into sterilized jars to within 1/4 inch of top rim. Remove air bubbles by sliding spatula between the glass and the fruit. Readjust headspace to 1/4 inch.
Wipe jar rim, removing any stickiness. Center snap lid on jar, and apply screw band. Repeat for remaining jars, and place all in canner.
Cover canner, and return water to a boil. Process for 5 minutes at altitudes up to 1,000 feet. Remove jars, and cool for 24 hours. Check seals.
**** Note: After opening, refrigerate these calorie reduced fruit spreads, and use within 3 weeks! ****
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