Four Berry Spread Recipes

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FOUR-BERRY SPREAD



Four-Berry Spread image

For a big berry taste, you can't beat this tasty spread. With a flavorful foursome of blackberries, blueberries, raspberries and strawberries, this lovely jam brightens any breakfast. -Marie St. Thomas, Sterling, Massachusetts

Provided by Taste of Home

Time 30m

Yield about 7 half-pints.

Number Of Ingredients 6

1 cup fresh or frozen blackberries
1 cup fresh or frozen blueberries
1-1/2 cups fresh or frozen strawberries
1-1/2 cups fresh or frozen raspberries
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar

Steps:

  • Crush berries in a Dutch oven. Stir in pectin; bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 1g fiber), Protein 0 protein.

4-BERRY CHIMICHANGAS



4-Berry Chimichangas image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 8

8 ounces cream cheese, softened
2 tablespoons four-berry preserves, plus more for serving
Four 6-inch flour tortillas
2/3 cup sugar
2 limes, zested
Vegetable oil, for frying
2 cups mixed strawberries, raspberries, blueberries and blackberries, for garnish
Canned whipped cream, for serving

Steps:

  • Put the cream cheese and preserves in a small bowl and mix until thoroughly combined.
  • Lay out the tortillas and place a quarter of the cream cheese mixture into the center of each, spreading the mixture out so there is a 3/4-inch border around the edge. Fold in 2 of the opposite sides of each tortilla and roll to form a small burrito. Set aside.
  • Combine the sugar and lime zest on a small plate.
  • Heat 1 inch of the vegetable oil in a large skillet to 325 degrees F. Carefully fry the chimichangas until golden, 1 to 2 minutes per side. Remove from the oil and toss in the lime sugar.
  • Serve immediately, topped with the berries and whipped cream. Accompany with some extra preserves on the side.

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