CRAN-RASPBERRY HONEY SPREAD

Cran-Raspberry Honey Spread image

Honey gives this tangy spread its sweetness. I came up with the recipe way back when our family first took up beekeeping and we had a bumper crop. -J. Fleming, Almonte, Ontario

Provided by Taste of Home

Time 35m

Yield 6 half-pints.

Number Of Ingredients 6

Ingredients

2-1/2 cups fresh or frozen sweetened raspberries, thawed
2 cups fresh or frozen cranberries, thawed
1 cup chopped peeled apple
2-1/2 cups honey
1-1/2 cups sugar
1 pouch (3 ounces) liquid fruit pectin

Steps:

Pulse raspberries, cranberries and apple in batches in a food processor until almost smooth. Transfer to a Dutch oven., Stir in honey and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam., Ladle hot mixture into 6 hot half-pint jars, leaving 1/4 in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.