Cooked No-Sugar Berry Spread

1. 1

   Crush blueberries throughly, one layer at a time.

2. 2

   (Or place blueberries in food processor; cover.

3. 3

   Process until finely chopped, using pulsing action.)

4. 4

   Repeat with strawberries.

5. 5

   Measure exactly 2 cups prepared blueberries and 1 cup prepared strawberries into large saucepan.

6. 6

   Stir in lemon juice and pectin crystals.

7. 7

   Bring to full rolling boil on high heat, stirring constantly.

8. 8

   Boil 1 min., stirring constantly.

9. 9

   Remove from heat.

10. 10

    Stir in sweetener.

11. 11

    Stir and skim foam for 5 min.

12. 12

    to prevent fruit from floating to top.

13. 13

    Pour immediately into warm sterilized jars, filling up to within 1/4 inch of rims.

14. 14

    Seal while hot with sterilized two-piece lids with new centres.

15. 15

    Store in refrigerator for up to 1 week.

16. 16

    For longer storage, store in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.