BERRIED DESSERT TOPPING
Source of Recipe
www.homecanning.com
List of Ingredients
1 quart sliced strawberries
2 cups granulated sugar
1 cup brown sugar
1/4 cup lemon juice
1 tablespoon grated lemon peel
1/4 teaspoon coriander
2 cups raspberries
1/2 cup sliced almonds Recipe
Combine strawberries, sugars, lemon juice, grated lemon peel and coriander in a large saucepot. Bring mixture to a boil, stirring frequently to dissolve sugar. Add raspberries. Simmer until mixture starts to thicken, about 15 minutes. Add almonds and continue cooking 5 minutes. Remove from heat. Carefully ladle hot topping into hot jars, leaving 1/2-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
Process 10 minutes in a boiling-water canner.
Yield: about 3 pints.
For altitude adjustment increase processing as indicated below:
1,001-- 3,000 ft....5 minutes
3,001-- 6,000 ft...10 minutes
6,001-- 8,000 ft...15 minutes
8,001- 10,000 ft...20 minutes
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