| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Freezer Blueberry Spread

1 pint blueberries
1/2 cup powdered pectin
1 3/4 cups granulated sugar

1/4 cup light corn syrup

Grated rind of 1 lemon

1/2 cup lemon juice

1. Puree blueberries in a blender.
2. Mix pectin with 1/4 cup of the sugar. Stir into pureed blueberries. Beat mixture with an electric mixer at low speed for 7 minutes. Add remaining ingredients and continue mixing for 3 minutes.
3. Pour into freezer containers. Cover and let stand at room temperature for 24 hours, then store in freezer. Thaw as needed.
4. Once container is opened, store in refrigerator. Length of storage: In freezer indefinitely; in refrigerator, one month.

Makes 2 pints.