I made a couple of changes to this recipe because I wanted more raspberries in it than what it called for. I also didn't use as much sugar. I think that you don't have to be exact on everything and it will still work out. We love it!!!
4 cups crushed blueberries
3 cups crushed raspberries (The original recipe only calls for 2 cups but I ended up doing more like 3 1/2 cups)
4 cups sugar (It calls for 5 cups in the original recipe but I didn't want too much. You could even try doing less if you wanted to I just don't know about having it set up)
2 Tablespoons lemon juice
3/4 cup water
1 (1.75 ounce) package powdered fruit pectin (I don't think it matters what one you use.)
In seperate bowls crush the blueberries and raspberries. (I used the Cuisinart smart stick because we had one from our wedding and it took about 1 minute to mix each. I also use it when I'm doing salsa and lots of other things. I love it!!!) Measure them and combine in one big bowl. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes. Pour into jars or freezer containers. Cool to room temperature; about 15-20 minutes (mine was at room temperature right away but maybe that's because I tripled it. I still left it alone for about 15 minutes though to make sure it was all mixed in and the sugar was dissolved.) Pour into jars and cover. Let stand overnight or until set but no longer than 24 hours. Refrigerate for up to three weeks or freeze for up to a year.
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