Saturday, July 25, 2009

The recipe

I've had a few requests for the summer berry preserve recipe so here it is ...

Mixed Summer Berry Preserves
3 baskets strawberries
2 baskets blueberries
3 baskets raspberries
3 baskets blackberries
Juice from 1 lemon
Zest from 1 orange
1.5 cups of sugar
Low or No sugar Pectin
6 Pint size canning jars (I had 8-oz size so I made 12 jars)

  • Rinse fruit and trim strawberries. Put fruit aside.
  • Prep jars by boiling them in hot water. (Just follow the directions on the bottom of the box that the jars came in.)
  • After your jars are sanitized, mix fruit together and place in a large pot on the stove. Add the lemon juice, orange zest, and sugar to the pot.
  • Bring your fruit to a boil and stir every minute. The fruit will begin to break down. It will begin to turn a bit more liquid and form a bit of foam at the surface.
  • Six minutes into the boiling process, add 1/2 box of low sugar pectin to the pot and stir to allow it to dissolve. Cook for 4 more minutes.
  • After 10 minutes of cooking, turn the heat off, and ladle your chunky fruit mixture into your jars. Leave 1/3 inch of head space at the top.
  • Wipe the rim of your jar to allow your lid to seal properly.
  • Seal your jar of preserves with a lid and rim, then place your jars into a large pot and cover with boiling water. Process, or boil, your jars for 12 minutes.
  • Remove your jars from the water and listen for the “pop” that occurs when your jars are sealed.
  • Allow to cool for 24 hours.
  • Eat and ENJOY!

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