| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Relishes/pr | 1 | Servings | |
INGREDIENTS
| 5 | c | Prepared fruit* |
| 7 | c | Sugar |
| 1 | Fruit pectin | |
| 1/2 | ts | Margarine or butter |
INSTRUCTIONS
*(about 3 pints fully ripe strawberries, 1-1/2 pints fully ripe red raspberries and 1 pint fully ripe blackberries) Stem and thoroughly crush strawberries, 1 layer at a time. Measure 2-1/2 cups into 6- or 8-quart saucepot. Thoroughly crush raspberries, 1 layer at a time. Measure 1-1/2 cups into saucepot. Thoroughly crush blackberries, 1 layer at a time. Measure 1 cup into saucepot. Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After jars are cool, check seals. Or follow water bath method recommended by USDA. Makes 8 cups or 8 (1-cup) jars. Posted to MM-Recipes Digest V4 #194 by Sarah Gruenwald <[email protected]> on Jul 26, 1997
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