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Very Berry Spread

Source of Recipe

From "Taste of Home American Summer Cookbook"


Recipe Introduction

"Two kinds of berries make this easy jam deliciously different. I always keep some of the spread on hand to enjoy not only for breakfast, but also as a treat during the day."

List of Ingredients

â—¦ 5 cups fresh or frozen raspberries
â—¦ 3 cups fresh or frozen blueberries
â—¦ 1 tablespoon bottled lemon juice
â—¦ 1 tablespoon grated lemon zest
â—¦ 1 package (1 ¾ ounces) powdered fruit pectin
â—¦ 6 cups sugar


Recipe

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 sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.

Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot half-pint jars, leaving ¼-inch headspace. Remove air bubbles; wipe rims and adjust lids.

Process for 10 minutes in a boiling-water canner.


Makes about 8 half-pints



• The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.