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Very Berry Spread

5 | 1 Reviews
Total Time:Prep: 15 min. Process: 10 min.

By Taste Of Home Editorial Team

Recipe by Irene Hagel, Choiceland, Saskatchewan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 16, 2022

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

Canning Altitude Jam-Jelly

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.
TEST KITCHEN APPROVED

Very Berry Spread

5 | 1 Reviews Add your review
Yield:about 8 half-pints
Prep:15 min
Cook:10 min
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Ingredients

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

  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.
  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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