Blackberry Pear Syrup
Blackberry Pear Syrup
2014-01-18 11:33:04
Yields 12
Ingredients
- 2 cups coarsely chopped peeled ripe pears (about 2 medium)
- 2 cups fresh or frozen raspberries
- 6 cups sugar
- 2 tablespoons bottled lemon juice
- 2 teaspoons finely grated orange peel
- 1 pouch (3 ounces) liquid fruit pectin
Instructions
- In a Dutch oven, combine the first five ingredients; bring to a full rolling
- boil, stirring constantly. Quickly stir in pectin; return to a full rolling
- boil. Boil for 1 minute, stirring constantly.
- Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-
- pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust
- lids. Process for 10 minutes in a boiling-water canner. Yield: 6 half-pints.
- Editor's Note: The processing time listed is for altitudes of 1,000 feet or
- less. Add 1 minute to the processing time for each 1,000 feet of additional
- altitude.
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