Berried Dessert Topping Recipe - Cooking Index
Berried Dessert Topping Recipe - Cooking Index
| 1 | Sliced strawberries | |
| 2 cups | 396g / 13oz | Granulated sugar |
| 1 cup | 160g / 5.6oz | Brown sugar |
| 1/4 cup | 59ml | Lemon juice |
| 1 tablespoon | 15ml | Grated lemon peel |
| 1/4 teaspoon | 1.3ml | Coriander |
| 2 cups | 474ml | Raspberries |
| 1/2 cup | 46g / 1.6oz | 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.
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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