White Chocolate Tayberry Spread

1. 1

   You will also need 8 jars (half-pint size), sterilized and dried for canning.

2. 2

   Use a potato masher (I use my Pampered Chef mix n' chop) to slightly crush the berries. Add vanilla bean and put mixture on the stove over medium heat. Heat for 5 minutes, stirring often.

3. 3

   Add in the pectin and stir constantly to dissolve. Bring mixture to a full boil and add in the sugar. Return to a full boil and boil hard for 1 minute.

4. 4

   Remove from heat and fish out the vanilla bean to discard. Add in the white chocolate and stir until completely melted. Stir in vanilla extract.

5. 5

   Ladel hot sauce into hot sterilized jars. Assemble lids and rings and process in a boiling water bath for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.