Berried Dessert Topping
Found on Vicki's Canning World
This recipe yields about 3 pints
1 quart sliced strawberries
2 cups granulated sugar
1 cup brown sugar
1/4 cup lemon juice
1 tablespoon grated lemon peel
1/4 teaspoon coriander
2 cups raspberries
1/2 cup sliced almonds
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Combine strawberries, sugars, lemon juice, grated lemon peel and coriander in a large saucepot. Bring mixture to a boil, stirring frequently to dissolve sugar. Add raspberries. Simmer until mixture starts to thicken, about 15 minutes. Add almonds and continue cooking 5 minutes. Remove from heat.
Carefully ladle hot topping into hot jars, leaving 1/2-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Combine strawberries, sugars, lemon juice, grated lemon peel and coriander in a large saucepot. Bring mixture to a boil, stirring frequently to dissolve sugar. Add raspberries. Simmer until mixture starts to thicken, about 15 minutes. Add almonds and continue cooking 5 minutes. Remove from heat.
Carefully ladle hot topping into hot jars, leaving 1/2-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
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