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Berried Dessert Topping

1 quart sliced strawberries
2 cups granulated sugar
1 cup brown sugar
1/4 cup lemon juice
1 tablespoon grated lemon peel
1/4 teaspoon coriander
2 cups raspberries
1/2 cup sliced almonds


Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.


Combine strawberries, sugars, lemon juice, grated lemon peel and coriander in a large saucepot. Bring mixture to a boil, stirring frequently to dissolve sugar. Add raspberries. Simmer until mixture starts to thicken, about 15 minutes. Add almonds and continue cooking 5 minutes. Remove from heat.


Carefully ladle hot topping into hot jars, leaving 1/2-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.


Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.


This recipe yields about 3 pints.


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