Blueberry And Pineapple Conserve Recipe
Ingredients
| Blueberries | 2 Pint, crushed | |
| Pineapple | 1 Cup (16 tbs), finely chopped | |
| Raisins | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Light corn syrup | 1/2 Cup (16 tbs) | |
| Sugar | 5 Cup (16 tbs) | |
| 1 package powdered pectin | ||
| Water | 3/4 Cup (16 tbs) | |
Directions
Combine blueberries, pineapple, raisins, lemon juice, corn syrup and sugar in a large mixing bowl.
Let stand 20 minutes, stirring occasionally.
Combine the pectin and water in a small saucepan.
Bring to a boil and boil rapidly for 1 minute, stirring constantly.
Remove from heat; add to berry mixture; and stir constantly for 2 minutes.
Pour into can or freeze jars, leaving 1/2-inch head space.
Adjust caps.
Let stand until set, up to 24 hours.
Freeze.
Let stand 20 minutes, stirring occasionally.
Combine the pectin and water in a small saucepan.
Bring to a boil and boil rapidly for 1 minute, stirring constantly.
Remove from heat; add to berry mixture; and stir constantly for 2 minutes.
Pour into can or freeze jars, leaving 1/2-inch head space.
Adjust caps.
Let stand until set, up to 24 hours.
Freeze.
Chef
