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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Cooking time is time in water bath. Ingredients:
3 cups raspberries (fresh) |
2 cups blueberries (fresh) |
6 1/2 cups sugar |
1/2 cup orange (finely chopped segments) |
2 tablespoons lemon juice |
4 teaspoons orange peel, grated |
1 (3 ounce) package liquid pectin |
Directions:
1. Place raspeberries and blueberris in a food processor; cover and process until blended.
2. Transfer to a Dutch overn. Stir in the sugar, orange segments, lemon juice and orange peel.
3. Bring to a full rolling boil over high heat, stirring constantly.
4. Stir in pectin. Boil for 1 minute, stirring constantly.
5. Remove from heat; skim off foam.
6. Ladle hot mizture into hot sterilized half-pint jars, leaving 1/4 inch headspace.
7. Remove air bubbls; wipe rims and adjust lids.
8. Process for 5 minutes in a boiling-water canner.
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