VERY BERRY SPREAD
Two kinds of berries make this jam deliciously different. I always keep some on hand.-Irene Hagel, Choiceland, Saskatchewan
Provided by Taste of Home
Time 25m
Yield about 8 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine the berries, lemon juice, zest and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any 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.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
LEMON BLUEBERRY TART
You'll love this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. -Erin Chilcoat, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes., On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet. , Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer. , In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack. , For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.
Nutrition Facts : Calories 308 calories, Fat 12g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 161mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY SPREAD
Make and share this Blueberry Spread recipe from Food.com.
Provided by Dancer
Categories Spreads
Time 23m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine blueberries, 1/2 cup water, and lemon juice in a heavy saucepan.
- Bring to a boil; simmer gently for about 8 minutes, stirring frequently.
- Meanwhile, soak gelatin in remaining 1/4 cup cold water.
- Remove blueberries from heat; add gelatin and sweetener and mix well to dissolve.
- Turn into small, hot jars; cover lightly and allow to cool.
- Cover tightly and store in refrigerator no longer than two weeks.
Nutrition Facts : Calories 119.7, Fat 0.6, SaturatedFat 0.1, Sodium 8.9, Carbohydrate 28.6, Fiber 4.7, Sugar 19.4, Protein 3.5
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