DIR Return Create A Forum - Home
---------------------------------------------------------
Ride The Wind!!!
HTML https://ridethewind.createaforum.com
---------------------------------------------------------
*****************************************************
DIR Return to: Jams & Perserves!!!
*****************************************************
#Post#: 39--------------------------------------------------
Mixed Berry Apple Spread!!!
DIR By: Hummingbird
Date: July 30, 2012, 8:55 am
---------------------------------------------------------
Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Makes: about 4 x 250 mL jars
Ingredients
•6 cups (1.5 L) fresh or frozen mixed berries (such as
raspberries, blueberries, blackberries and sliced strawberries)
•3 cups (750 mL) finely chopped, cored and peeled apples that
soften when cooked (such as McIntosh, Empire, Cortland, Golden
Delicious)
•1 pkg (49 g) No-sugar needed pectin
•1 to 1-1/2 cups (250 mL to 375 mL) SPLENDA® No Calorie
Sweetener, Granulated
Directions
•In a large, deep, heavy-bottomed pot, place berries. Crush
berries using a potato masher.
•Stir in apples. Bring to a boil over medium-low heat; boil for
3 to 4 minutes or until apples are softened.
•Stir in pectin crystals until dissolved. Increase heat to high;
bring to a full boil, stirring often.
•Stir in SPLENDA® Granulated until dissolved. Reduce heat to
medium; boil for 3 minutes, stirring often to prevent scorching.
•Remove from heat; skim off any foam.
•Ladle into sterilized jars to within 1/2 inch (1.25 cm)* of
rim; wipe rims. Apply prepared lids and rings; tighten rings
just until fingertip tight.
•Process jars in boiling water canner for 5 minutes. Transfer
jars to a towel-lined surface and let rest at room temperature
until set. Check seals; refrigerate any unsealed jars for up to
3 weeks.
*Caution – This spread expands slightly in the jar when
processed and needs a deeper amount of headspace than other
spreads.
NOTE: For longer storage, no-sugar spreads must be processed in
a boiling water canner as they do not contain sugar which is
essential for preservation.
TIPS:
•Stir chopped apples 1 cup (250 mL) at a time into the pot with
the crushed berries, as you go, to prevent browning.
•The combination of a variety of berries with apples results in
a delicious spread with a lovely texture and flavour. It can be
made any time of the year.
•Freeze your summer picked berries for making in the off-season,
or use package frozen berry mixes that are readily available in
supermarkets. Measure berries while frozen. Allow to thaw (or
place in bowl in microwave on medium power), then crush.
•You should have 4 cups (1 L) of crushed berries. Add more if
necessary.
Sterilized Jars
•Wash jars in soapy water and rinse well. (Or wash in
dishwasher. Note that normal dishwasher does not sterilize the
jars.)
•Place jars in a large pot of water that has a metal rack on the
bottom. (This prevents jars from **** or breaking.) Tilt jars so
they fill with water then set upright on rack. If necessary, add
water to ensure they are fully covered. Bring to boil; boil for
10 minutes. Turn off the heat and let them rest in the hot water
until ready to use.
•When ready to fill jars, lift jars from water using a jar
lifter; tilt jar to drain water as you remove. Place jars on a
dish cloth, tea towel or wooden cutting board (one that will not
slide) and fill with hot mixture. Use a ladle to transfer hot
mixture. A wide-mouth canning funnel is helpful to prevent
dripping and to keep the rim of the jar clean.
•Fill to distance from rim specified in the recipe. (This is
called the head space.)
•Remove funnel and transfer to the next jar. Wipe rim of jar
with a damp paper towel to remove any drips. (This ensures a
proper seal.)
Prepared Lids
•Note: Use new lids each time to ensure a proper seal.
•Bring a small pot of water to a boil over high heat. Place lids
in water and bring to a simmer. Remove pot from heat and keep
hot until ready to use.
•Use a magnetic wand to remove lids from the water and transfer
to jars.
•When securing metal rings, do not over-tighten as air must be
able to escape from the jar during processing to create the
vacuum seal. If it is too loose, some of the contents may leak
out.
•After processing, once the jars have sealed and cooled, remove
the rings and wipe jars while checking the seal. Replace rings
if desired.
Boiling Water Canner
•A large stock pot is suitable for processing jars. Place metal
rack in the bottom and fill about 2/3 full with water. Cover and
bring to a boil over high heat. Turn to down to low to keep warm
while waiting.
•When ready for processing, return water in canner to boiling.
Place the jars in a rack with handles and lower into water, or
on rack in bottom of canner. Add hot water (from a kettle) to
ensure that the jars are covered with 2 inches (5 cm) of water.
You may need to reduce the heat once the pot begins to boil
again. If you have too much water, remove some using a small
saucepan or glass measuring cup. Cover pot with lid and return
water to a boil over high heat. Begin timing once the water has
returned to a boil.
•Remove processed jars from canner using a jar lifter. Place on
a tea towel-lined surface or a tea towel-lined tray. Do not
place jars on a cold surface such as a granite counter top. You
will hear a pop sound as the jars seal and see that they have
been sucked downward. Let jars rest until cooled completely and
set (may take up to 24 hours).
Nutritional Information
Amount per Serving:
•Serving Size: 1 tbsp (15 mL)
•Total Calories: 16
•Calories from Fat: 1
•Total Fat: 0.1 g
•Saturated Fat: 0 g
•Cholesterol: 0 mg
•Sodium: 0 mg
•Total Carbohydrates: 4.1 g
•Fibre: 0.8 g
•Sugars: 3.0 g
•Protein: 0.1 g
*****************************************************
Page 1 of 1