| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Vegetarian | Preserves, Fruits | 3 | Cups |
INGREDIENTS
| 3/4 | pt | Strawberries; hulled |
| 3/4 | pt | Blackberries |
| 3/4 | pt | Gooseberries; trimmed |
| 1 | c | Apple juice concentrate |
INSTRUCTIONS
Rinse and drain berries. Place half of the berries in a blender or food processor and puree. Transfer pureed berries to a saucepan along with unprocessed berries. Simmer mixture gently until fruit is cooked. Stir in the apple juice concentrate and boil for 15 minutes, until mixture reaches setting point (220 F. on a candy thermometer). Mixture is ready when a teaspoonful chilled on a saucer a few minutes in the freezer does not flow back together when you run a finger through it. Remove from heat and pour into sterilized jars. Seal according to jar manufacturer's instructions. Store in a cool place up to 4 weeks, or in the refrigerator. Adapted by Karen Mintzias, from a recipe in: "The Complete Vegetarian Cuisine" by Rose Elliot From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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