Taste of Home
Very Berry Spread
TOTAL TIME: Prep: 15 min. Process: 10 min.
YIELD: about 8 half-pints.
Two kinds of berries make this jam deliciously different. I always keep some on hand.—Irene Hagel, Choiceland, Saskatchewan
Ingredients
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5 cups fresh or frozen raspberries
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3 cups fresh or frozen blueberries
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1 tablespoon bottled lemon juice
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1 tablespoon grated lemon zest
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1 package (1-3/4 ounces) powdered fruit pectin
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6 cups sugar
Directions
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1.
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.
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2.
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.
Nutrition Facts
2 tablespoons: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 22g carbohydrate (20g sugars, 1g fiber), 0 protein.
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