Lower-Sugar Sparkling Berry Champagne Preserves
Number of Servings: 9
Serving Size: 1 tablespoon
Yield: 9 half pints
Prep: 40 min
Process: 10 min
6 cups fresh raspberries
4 cups fresh black raspberries or blackberries
2 cups fresh blueberries
3/4 cup champagne, sparkling wine, or sparkling apple juice
1 tablespoon finely shredded lemon peel
4 1/2 cups sugar
1 1.75-ounce package powdered fruit pectin for low-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes
1. In a 6- to 8-quart pot crush 1 cup of the berries with a potato masher. Continue adding berries and crushing until you have 6 cups crushed berries. Stir in champagne and lemon peel.
2. In a small bowl stir together 1/4 cup of the sugar and the pectin; stir into berry mixture in pot. Bring to a full rolling boil over high heat, stirring constantly. Stir in the remaining 4 1/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
3. Ladle hot preserves into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts (per serving): 33 cal.,0 g fat, 0 mg chol., 0 mg sodium, 8g carb., 1 g fiber, 7 g sugar, 0 g pro.
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