Blackberry Pear Syrup

Blackberry Pear Syrup
Yields 12
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  1. 2 cups coarsely chopped peeled ripe pears (about 2 medium)
  2. 2 cups fresh or frozen raspberries
  3. 6 cups sugar
  4. 2 tablespoons bottled lemon juice
  5. 2 teaspoons finely grated orange peel
  6. 1 pouch (3 ounces) liquid fruit pectin
  1. In a Dutch oven, combine the first five ingredients; bring to a full rolling
  2. boil, stirring constantly. Quickly stir in pectin; return to a full rolling
  3. boil. Boil for 1 minute, stirring constantly.
  4. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-
  5. pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust
  6. lids. Process for 10 minutes in a boiling-water canner. Yield: 6 half-pints.
  7. Editor's Note: The processing time listed is for altitudes of 1,000 feet or
  8. less. Add 1 minute to the processing time for each 1,000 feet of additional
  9. altitude.
The Country Gal

One thought on “Blackberry Pear Syrup

  • December 9, 2021 at 2:22 pm

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