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Full Online Book HomeLearning KitchenFruit - Blueberry - Spreadable Blueberries
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Fruit - Blueberry -  Spreadable Blueberries Post by :ilmondo Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2488

Click below to download : Fruit - Blueberry - Spreadable Blueberries (Format : PDF)

Fruit - Blueberry - Spreadable Blueberries

10 Cups Blueberries
4 tart green apples, peeled, cored and chopped
2 cans undiluted frozen grape juice concentrate, thawed

Combine fruits and juice in a large stainless steel or enamel saucepan. Bring to a boil, stirring occasionally. Boil gently, stirring frequently to prevent scorching, about 60 minutes, or until thickened to a spreadable consistency.

While fruit mixture cooks, fill boiling water canner with water and put 6 half-pint jars in. Cover, bring canner to a boil for a minimum of 10 minutes to sterilize jars. Boil snap lids for a minimum of 5 minutes as well.

Ladle fruit mixture into sterilized jars to within 1/4 inch of top rim. Remove air bubbles by sliding spatula between the glass and the fruit. Readjust headspace to 1/4 inch. Wipe jar rim, removing any stickiness. Center snap lid on jar, and apply screw band. Repeat for remaining jars, and place all in canner.
Cover canner, and return water to a boil. Process for 5 minutes at altitudes up to 1,000 feet. Remove jars, and cool for 24 hours. Check seals.

**** Note: After opening, refrigerate these calorie reduced fruit spreads, and use within 3 weeks! ****
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Fruit - Blueberry -  Streusel-topped Blueberry Muffins Fruit - Blueberry - Streusel-topped Blueberry Muffins

Fruit - Blueberry -  Streusel-topped Blueberry Muffins
Topping: 1/3 cup flour 1/3 cup sugar 1 tsp. cinnamon 3 tbsp. butter or margarine Muffins: 1 1/2 cups flour 1/2 cup sugar 2 tsp baking powder 1/2 tsp. salt 1 cup milk 1/4 cup butter or margarine, melted and cooled slightly 1 beaten egg 1 tsp. vanilla 1 cup fresh blueberries Preheat to 375. Grease or line 12 muffin cups. Prepare topping by combining dry ingredients. Use a pastry cutter to blend in butter until the mixture resembles coarse crumbs. Set aside. Muffins: Combine dry ingredients. Combine liquids in a separate bowl. Gradually stir liquids into dry ingredients. Fold in

Fruit - Blueberry -  Spiced Blueberry Conserve Fruit - Blueberry - Spiced Blueberry Conserve

Fruit - Blueberry -  Spiced Blueberry Conserve
4 cups fresh or frozen blueberries 3 cups sugar 1/4 cup water 2 t. lemon zest 2 T. fresh lemon juice 1 T. orange zest 1 T. cider vinegar 1/4 t. cinnamon 1/4 t. allspice Combine all ingredients in a pot. Bring to a boil, stirring frequently; reduce heat. Simmer, uncovered, about 25 minutes or until thickened and reduced to a scant 3 cups, stirring occasionally. Ladle into hot, sterilized half-pint canning jars, leaving 1/4 inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water begins to boil). Remove jars;