Apple
- Blueberry Conserve
1 qt.
chopped, cored, pared tart apples (abt 2 pounds)
1 qt.
stemmed blueberries 6 c. sugar
½ c. raisins
¼ c. lemon juice
Combine all
ingredients in a large sauce pat. Bring
slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, about 20
minutes. As mixture thickens, stir
frequently to prevent sticking. Pour hot
into hot jars, leaving quarter inch headspace.
Adjust caps. Process 15 minutes
in boiling water bath. Yield: about 6
half-pints.
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