Yield: 8 servings
|1 pack||Powdered pectin|
|1½ cup||Granulated sugar|
Combine pectin and water, bring to boil. Add sugar and stir to dissolve. Cool to room temperature. Carefully dip selected whole berries in syrup and freeze on cookie sheet. Pack berries into containers.
Or pack sliced or whole fruit into containers and cover with pectin syrup. Freeze immediately.
Makes about 6 pints.
Source: Oregonian FoodDay June 6, 1995 Typos by Dorothy Flatman Submitted By DOROTHY FLATMAN On 06-14-95