| 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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