| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 8 | c | Raspberries; blackberries, boysenberries, blueberries, or hulled strawberries |
| 1 1/4 | c | Sugar |
| 3 | tb | Fresh lemon juice |
INSTRUCTIONS
Rinse berries, drain dry, and put in a 10 x 15 inch baking pan. (Slice strawberries.) Mix fruit, sugar, and lemon juice. Bake, uncovered, in a 375 F oven until berries release juice, about 10 minutes. Meanwhile, put a ceramic saucer in the freezer. Reduce oven temp to 325 F. Every 20 minutes or so, gently stir berries to moisten well with juices. Bake until a little berry liquid spooned onto the chilled saucer leaves a clear track when you draw the tip of a spoon through it (this takes from 1 hour to 1 1/2 hours). Adjust the consistency by baking a little longer if it's not thick enough; if it's too thick, add water, a spoonful at a time, until it's the right thickness. Makes about 2 cups. Spoon, hot, into sterilized jars. Cover airtight. Keep in the refrigerator. Per T raspberry: 61 cal (3 % from fat); 0.4 g protein; o.2 g fat (0 g sat); 15 g carbo; 0.5 mg sodium; 0 mg chol Recipe from the July, 1994 issue of Sunset Magazine. Posted to MM-Recipes Digest V4 #232 by Marilyn Olander <molander@pop.primenet.com> on Sep 02, 1997
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