Harvest Honey Fruit Spread

Fruit Recipes | Pickles and Preserves Recipes

Yield: 2-1/2 pints

Annette Burmeister notes that any combination of fresh or frozen summer fruits totaling 4 cups (after being crushed or mashed) will work. She says, "I used half strawberries for the prizewinning batch and got a very pretty dark red color. I have made the spread with a greater proportion of cherries and blueberries and gotten a deep purple color -- equally tasty." Annette started experimenting with honey recipes when she had a beehive that produced more than 10 gallons of honey each year. (Note: You may substitute frozen fruit. Just thaw and mash.)

• 2 cups crushed fresh strawberries
• 1 cup crushed fresh peaches
• 1/2 cup crushed fresh blueberries
• 1/2 cup crushed fresh sweet cherries
• 1 package (1-3/4 ounces) powdered pectin
• 2 cups honey
• 2 tablespoons fresh lemon juice

Combine the strawberries, peaches, blueberries, cherries, and pectin in a heavy saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Cook for 1 minute. Add the honey and lemon juice. Return to a rolling boil and cook for 5 minutes, stirring constantly. Remove from the heat and skim off the foam. Ladle into sterilized jars, seal, and process in a boiling-water bath for 10 minutes.

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