Very Berry Spread Recipe

Very Berry Spread Recipe photo by Taste of Home

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Two kinds of berries make this jam deliciously different. I always keep some on hand.—Irene Hagel, Choiceland, Saskatchewan

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Very Berry Spread Recipe

Prep: 15 min. Process: 10 min.

Yield: 64 Servings

15 10 25

Ingredients

5 cups fresh or frozen raspberries
3 cups fresh or frozen blueberries
1 tablespoon bottled lemon juice
1 tablespoon grated lemon peel
1 package (1-3/4 ounces) powdered fruit pectin
6 cups sugar

Directions

In a Dutch oven, combine the berries, lemon juice, peel 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 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 8 half-pints.

Editor's Note: 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.

Nutritional Facts 1 serving (2 tablespoons) equals 86 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 22 g carbohydrate, 1 g fiber, trace protein.

Originally published as Very Berry Spread in Country Woman May/June 1996, p21