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White Chocolate and Raspberry Spread

Source of Recipe


From "Better Homes & Gardens: Can It!"



List of Ingredients



• 6 cups raspberries
  
• 1 vanilla bean, split lengthwise
  
• 1 (1.75-ounce) package regular powdered fruit pectin
  
• 6 cups sugar
  
• 9 ounces white baking chocolate (with cocoa butter), finely chopped
  
• 2 tsp vanilla extract
  






Instructions



1. In a 4- to 6-quart heavy pot use a potato masher to slightly crush raspberries. Add vanilla bean. Heat raspberry mixture over medium heat for 5 minutes, stirring occasionally.
   
   
2. Slowly add the pectin, stirring constantly. Bring mixture to a full rolling boil, stirring constantly. Add sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Add sugar. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly.
   
   
3. Remove from heat. Discard vanilla bean. Add white chocolate, stirring until chocolate is completely melted. Stir in vanilla extract.
   
   
4. Ladle hot spread into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids.
   
   
5. Process filled jars in a boiling water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
   
   Makes 8 half-pints.