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Ingredients
- 1 quart sliced strawberries
- 2 c. granulated sugar
- 1 c. brown sugar
- 1/4 c. lemon juice
- 1 Tbsp. grated lemon peel
- 1/4 tsp coriander
- 2 c. raspberries
- 1/2 c. sliced almonds
Directions
- Prepare Ball brand or possibly Kerr brand jars and closures according to manufacturer's instructions.
- Combine strawberries, sugars, lemon juice, grated lemon peel and coriander in a large saucepot. Bring mix to a boil, stirring frequently to dissolve sugar. Add in raspberries. Simmer till mix starts to thicken, about 15 min. Add in almonds and continue cooking 5 min. Remove from heat.
- Carefully ladle warm topping into warm jars, leaving 1/2-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down proportionately and firmly just till a point of resistance is met - fingertip tight.
- Process 10 min in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional min for each additional 1,000 feet elevation.
- This recipe yields about 3 pints.
- Yield: 3 pints
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