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Very Berry Spread

 Very Berry Spread
Two kinds of berries make this jam deliciously different. I always keep some on hand.—Irene Hagel, Choiceland, Saskatchewan
64 ServingsPrep: 15 min. Process: 10 min.

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.
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.